Name: BBQ Chicken Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked rotini pasta; 2 cups cooked and diced chicken breast; 1/2 cup barbecue sauce; 1/2 cup mayonnaise; 1 cup cherry tomatoes, halved; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped fresh parsley; Salt and pepper to taste

I made this BBQ Chicken Pasta Salad on a Tuesday when the fridge was looking a bit meh, and my neighbor popped over mid stir with a story about her runaway cat. Somehow, we ended up eating pasta salad out of big bowls on the porch while comparing grill mishaps. Mine involves a pair of tongs and a dramatic arc into the herb planter, but that is a tale for another time. Anyway, this salad tastes like a backyard cookout decided to become weeknight friendly, which is all I ever wanted.

Why you might love this on a Tuesday

I make this when I miss summer but also want dinner to be ready in, you know, actual minutes. My family goes a bit wild for it because it has that tangy sweet barbecue thing with creamy ranch, plus crunchy bits, plus pasta that hugs every little saucy corner. It also travels well for potlucks, which is handy since I am the person who always forgets the serving spoon. If barbecue sauce ever felt too sticky or sweet to you, this balances it out with lime and a little yogurt. I used to overdo the sauce and felt annoyed when it got gloopy, but actually, I find it works better if you add a little at a time and let the pasta drink it up.

What you need, with real life swaps

300 g short pasta, like rotini or penne, about 10 to 12 oz. I sometimes use shells when I am in a hurry because they trap the sauce nicely.
2 cups cooked chicken, chopped or shredded. Rotisserie works a treat; leftover grilled thighs are even better.
1 cup corn kernels, thawed if frozen. Grilled corn is lovely, but canned is fine. My grandmother always insisted on Brand X, but honestly any version works fine.
1 cup cherry tomatoes, halved.
1 small red onion, thinly sliced. If raw onion is too punchy, soak in cold water first.
1 red bell pepper, diced small.
A handful of fresh cilantro or parsley, chopped. Or both, I tend to play it by ear.
1 cup shredded cheddar or pepper jack, optional but yum.

For the dressing

1 third cup barbecue sauce. Use your favorite. If you like smoky, pick a smoky one. If not, a sweeter style is grand.
1 half cup ranch dressing. Store bought is fine, or try a homemade one like this ranch recipe I use when I am feeling fancy.
3 tablespoons plain Greek yogurt or sour cream.
1 tablespoon olive oil.
1 to 2 tablespoons fresh lime juice, to taste.
1 teaspoon Dijon mustard, optional but it rounds things out.
Salt and black pepper, to taste. A pinch of smoked paprika if you are into it.

Quick helpers

If you need help keeping chicken juicy, this grilled chicken guide is spot on.
Unsure about pasta timing and salting water properly, have a peek at this pasta how to.

How I make it, with a few detours

Cook the pasta in generously salted water until just past al dente, about 8 to 10 minutes depending on shape. Drain well. Rinse quickly under cool water if you want a colder salad, or just spread it on a tray to let the steam off. Do not leave it in a sad wet pile, it goes sticky.
While the pasta cooks, whisk the dressing ingredients in a big bowl. This is where I usually sneak a taste. It should be slightly tangy, a little sweet, and not too thick. If it looks too stiff, add a splash of water or milk, like a tablespoon.
Add the chicken to the dressing and toss to coat. I do this so the chicken gets flavor first. Honestly, game changer.
Tip in the drained pasta, corn, tomatoes, onion, and bell pepper. Toss gently. If it looks a bit weird at this stage, do not worry, it always does before the herbs and cheese go in.
Fold in the herbs and cheese. Taste. Add more lime, salt, or barbecue sauce if you fancy it. On second thought, I usually add another pinch of pepper.
Let it rest 10 minutes if you can manage patience. The pasta will soak up flavors and the whole thing calms down.

Tiny digression: the last time I made this, I ate a few warm bites straight form the mixing bowl while standing at the counter because I was starving and honestly, warm pasta salad is underrated.

Little notes I wrote to myself

If the pasta is hot, the cheese melts and you get strings. This is cute but not ideal for picnics.
Rinsing pasta is optional. I usually do a quick splash for cold salads to stop the cooking and to cool it faster, but not a full soak.
Go easy on the barbecue sauce at first. You can always add more, but once it is too sweet, you need to fight it with vinegar or lime and it gets fussy.
Chop the onion thinner than you think. Big slices can bulldoze the other flavors.

Variations I actually tried

Buffalo vibe: swap barbecue sauce for buffalo sauce, keep the ranch, add celery and blue cheese. Surprisingly balanced and very snacky.
Southwestish: add black beans, avocado chunks, and a pinch of cumin with the smoked paprika. Cilantro on top, more lime, lovely.
Pesto experiment: I once tried mixing pesto with barbecue sauce. I regretted it because it tasted like two radio stations playing at once. Would not do again.
Veg forward: skip chicken, add grilled zucchini and extra beans. Still hearty, still a full meal if you ask me.

Gear I use, or what to grab if you do not have it

Large pot for pasta.
Colander. If you do not have one, a slotted spoon and a steady hand works in a pinch.
Big mixing bowl. The biggest you have, trust me.
Whisk. I call this essential, but honestly, a fork does the job if that is what you have.
Knife and cutting board. A small serrated knife actually helps with tomatoes.

Storing and make ahead life

Store in an airtight container in the fridge for up to 3 days. I think this tastes better the next day when the flavors get friendly, though honestly, in my house it never lasts more than a day. If it tightens up, stir in a spoon of yogurt or a splash of milk and a squeeze of lime to wake it back up.

Ways to serve it that make me happy

With crunchy romaine on the side for some fresh snap.
As a cookout side next to grilled corn and watermelon. Very summer.
In a lunchbox with tortilla chips for scooping. Kids go for it.
Family tradition here: my brother spoons it into lettuce cups and calls it a wrap. We do not correct him.

Lessons I learned the slightly hard way

I once tried rushing the cooling step and regretted it because the cheese melted into clumps. Let the steam off first.
I added all the sauce at once and it felt heavy. Better to dress in stages and taste as you go.
Over salting the pasta water is not a thing here. Under salting makes the whole salad feel flat.
Cut the chicken bite size. Big hunks are awkward on a fork and they do not catch as much dressing.

FAQ from my messages

Can I use canned chicken
Yes, you can. Drain it well and toss it in the dressing so it hydrates. Fresh cooked has better texture, but canned works when the pantry saves the day.

What pasta shape is best
Short twists hold the sauce best. Rotini, fusilli, shells, even macaroni. Spaghetti sort of slides around and feels odd.

Do I have to use ranch
I prefer it, but a thinner yogurt dressing with garlic and dill is great. Even a light mayo and yogurt mix works if that is your thing.

Can I make this gluten free
Absolutely, use your favorite gluten free pasta and rinse it gently after cooking to remove extra starch. It helps keep it from sticking.

How spicy is this
That depends on your barbecue sauce. Start mild; add chipotle or a dash of hot sauce if you want a little kick.

Can I serve it warm
Yes. It is cozy warm, actually. Just skip rinsing the pasta and fold everything together quickly. Cheese may soften, which I do not mind.

How do I cook the chicken if I do not grill
Pan sear in a bit of oil until cooked through, then baste with barbecue sauce at the end so it does not burn. Or roast at 200 C 400 F for about 20 minutes for small pieces.

Is this freezer friendly
Not really. Pasta and creamy dressing go a bit dodgy after thawing.

When you do make it, tell me if you eat the first spoonful standing at the counter too. It is practically a rule in my kitchen. Once it is in the bowl and you tuck in, you will know why this BBQ Chicken Pasta Salad keeps showing up on my table, messy spoon and all, and when it is ready its ready.

BBQ Chicken Pasta Salad