Dinner

BBQ Chicken Pasta Salad Recipe

ByLila Prescott November 9, 2025November 9, 2025

Introduction

BBQ Chicken Pasta Salad is a high-protein, flavor-packed dish that’s perfect for busy weekdays, summer picnics, or casual gatherings. Combining tender grilled chicken, creamy BBQ dressing, and fresh veggies, it offers a satisfying and nutritious meal that’s easy to prepare ahead of time.

A white bowl holds a pasta salad with three main layers visible, set on a white marbled surface. The bottom layer is pale yellow rotini pasta, twisted spirals filling the bowl. On top of the pasta, there are chunks of golden-brown grilled chicken scattered evenly, mixed with bright yellow corn kernels and dark purple kidney beans, creating a colorful contrast. The top layer is a drizzle of light green creamy dressing dotted with fresh green chopped herbs, adding texture and freshness to the dish. Photo taken with an iphone --ar 4:5 --v 7

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

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.

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.
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.
Step 4: Pour the BBQ dressing over the salad and mix until everything is evenly coated.

Step 5: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Step 6: Give the salad a final stir before serving. Garnish with extra cilantro if desired and enjoy chilled.

Tips & Variations

Cook pasta just until al dente and rinse with cold water to prevent mushiness.

Start with the recipe’s amount of BBQ sauce and adjust to taste to avoid overpowering the salad.
For a gluten-free version, swap regular pasta for chickpea or lentil-based pasta for extra protein and fiber.
If you prefer a creamier salad, add light mayo or extra Greek yogurt.

The salad can be served warm by mixing ingredients while the pasta and chicken are still hot.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Before serving, stir to redistribute the dressing. If the salad thickens after chilling, loosen it with a spoonful of Greek yogurt or a splash of milk.

How to Serve

A white bowl filled with a pasta salad showing three main layers: the bottom layer is spiral-shaped pasta in a creamy light beige color, the middle layer holds black beans and bright yellow corn evenly mixed, and the top layer is scattered pieces of golden brown grilled chicken with fresh green parsley sprinkled over. Small spots of creamy dressing are drizzled across the ingredients. The bowl rests on a white marbled surface with bits of green herbs nearby, and a golden fork is placed to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gluten-free?

Absolutely! Use your favorite gluten-free pasta such as chickpea or lentil-based varieties to maintain the protein content and enjoy the same great taste.

How spicy is it?

The spice level depends on the BBQ sauce you select. Choose a sweet or honey BBQ sauce for mild flavor, or a smoky chipotle or spicy version for more heat. You can adjust the spiciness to suit your preference.