BBQ Chicken Pasta Salad Recipe

Introduction

This BBQ Chicken Pasta Salad is a flavorful and satisfying dish perfect for warm days or casual gatherings. Combining tender grilled chicken, fresh veggies, and a tangy BBQ yogurt dressing, it’s a fresh twist on a classic pasta salad.

Ingredients

• 2 cups cooked pasta (such as rotini or penne)
• 1 ½ cups shredded grilled chicken
• 1 cup canned black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• ½ cup diced red onion
• ½ cup chopped celery
• ¼ cup chopped fresh cilantro
• ½ cup plain Greek yogurt
• ¼ cup BBQ sauce
• 2 tablespoons light mayo (optional, for added creaminess)
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once al dente, drain and rinse under cold water to stop the cooking and cool it down quickly.
2. Step 2: In a small bowl, whisk together the Greek yogurt, BBQ sauce, and light mayo (if using) until smooth. Taste and season with salt and pepper as needed.
3. Step 3: In a large mixing bowl, add the cooked pasta, shredded chicken, black beans, corn, red onion, celery, and cilantro. Toss gently to combine.
4. Step 4: Pour the BBQ dressing over the salad and mix until everything is evenly coated. Make sure the pasta and veggies are well covered for the best flavor in every bite.
5. Step 5: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to fully chill.
6. Step 6: Give the salad a final stir before serving. Garnish with extra cilantro if desired, and serve it chilled as a hearty lunch, side dish, or light dinner.

Tips & Variations

• For extra smoky flavor, use smoked BBQ sauce or add a pinch of smoked paprika to the dressing.
• Substitute chicken with grilled tofu or chickpeas for a vegetarian version.
• Add diced bell peppers or cherry tomatoes for more color and freshness.
• Use whole wheat or gluten-free pasta to suit dietary preferences.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed cold but can be taken out 10-15 minutes before serving to soften flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this salad?

Yes, leftover grilled or roasted chicken works perfectly and can save time in preparation.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and makes a convenient, ready-to-eat meal for several days.

BBQ Chicken Pasta Salad Recipe

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★★★★★

4.7 from 81 reviews

This BBQ Chicken Pasta Salad is a flavorful and refreshing dish combining tender shredded grilled chicken, cooked pasta, black beans, corn, and fresh vegetables, all tossed in a creamy BBQ yogurt dressing. Perfect for a hearty lunch, side dish, or light dinner, this salad is easy to prepare and served chilled, allowing the flavors to meld beautifully.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Pasta and Protein

• 2 cups cooked pasta (such as rotini or penne)
• 1 ½ cups shredded grilled chicken

Vegetables and Herbs

• 1 cup canned black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• ½ cup diced red onion
• ½ cup chopped celery
• ¼ cup chopped fresh cilantro

Dressing

• ½ cup plain Greek yogurt
• ¼ cup BBQ sauce
• 2 tablespoons light mayo (optional, for added creaminess)
• Salt and pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once al dente, drain and rinse under cold water to stop the cooking and cool it down quickly.
2. Prepare the dressing: In a small bowl, whisk together the Greek yogurt, BBQ sauce, and light mayo (if using) until smooth. Taste and season with salt and pepper as needed.
3. Combine the salad ingredients: In a large mixing bowl, add the cooked pasta, shredded chicken, black beans, corn, red onion, celery, and cilantro. Toss gently to combine.
4. Add the dressing: Pour the BBQ dressing over the salad and mix until everything is evenly coated. Make sure the pasta and veggies are well covered for the best flavor in every bite.
5. Chill before serving: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to fully chill.
6. Serve and enjoy: Give the salad a final stir before serving. Garnish with extra cilantro if desired, and serve it chilled as a hearty lunch, side dish, or light dinner.

Notes

• To ensure the pasta doesn’t stick together, rinse it under cold water immediately after cooking.
• For a spicier kick, add a dash of smoked paprika or cayenne pepper to the dressing.
• You can substitute grilled chicken with rotisserie chicken for convenience.
• Make sure to chill the salad for at least 30 minutes; the flavors improve significantly after resting.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: BBQ chicken pasta salad, pasta salad, chicken salad, BBQ recipes, healthy pasta salad, cold pasta salad