BBQ Chicken Pasta Salad

This BBQ chicken pasta salad is the kind of vibrant crowd-pleaser you crave on summer weekends and busy weeknights alike. It has everything you could want in a side or casual supper—juicy chicken, crisp veggies, smoky-sweet BBQ sauce, and cool creaminess. I treasure this recipe for potlucks and family barbecues when everyone wants something hearty but refreshing.

When I first brought this to a neighborhood picnic, it vanished faster than anything else on the table. It is so popular I now double the recipe every time.

Ingredients

• Vegetable oil: Adds moisture to the chicken and helps browning Choose a neutral oil for best flavor
• Boneless skinless chicken breast: Easy to cook and adapts to grilling or sauté Choose organic or air chilled for best taste
• Red onion: Gives a little bite and color Look for firm heavy onions for best results
• Jalapeno pepper: Adds background heat Remove seeds for milder flavor
• Small pasta shells: Perfect for holding dressing and bits of veggies Cook just until al dente for best texture
• BBQ sauce: Smoky sweet depth Choose your favorite brand or make homemade
• Mayonnaise: Creamy tang balances BBQ sauce Use full fat for richness or light for less calories
• Kosher salt and coarse ground pepper: Essential seasoning for brightness and depth Taste and adjust as needed
• Red and orange bell peppers: Provide crunch and vibrant color Look for heavy peppers with glossy skin
• Corn: Adds sweetness and familiar flavor Fresh or frozen both work well
• Black beans: Protein boost and earthy texture Rinse thoroughly to reduce sodium
• Fresh cilantro: Brings freshness and a bright herbal finish Use leaves and tender stems for best flavor

Step-by-Step Instructions

Cook the Chicken:

Heat vegetable oil in a large skillet over medium high. Place chicken breasts in pan and let them sear for about four to six minutes on each side. The goal is golden color with no pink in the center. Let the chicken rest on a plate to keep it juicy.

Sauté Aromatics:

Add onion and jalapeno to the same skillet. Stir often and cook for two to three minutes or until they soften. This step lifts all the flavor from the pan and builds a savory base.

Prepare the Pasta:

Boil the pasta shells in a big pot of salted water. Cook them just one minute less than the box suggests—this extra bit of firmness prevents a mushy salad. Drain and rinse with cool water to stop the cooking.

Mix the Dressing:

In your largest mixing bowl, combine BBQ sauce, mayonnaise, salt, and pepper. Give it a good whisk until smooth and creamy with an even color.

Combine Everything:

Chop the cooked chicken into bite sized pieces. Add it to the bowl with the dressing along with sautéed onions and jalapeno, diced bell peppers, corn, black beans, and cilantro. Gently toss until every pasta shell is coated and veggies look evenly distributed.

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My favorite part of this recipe is the colorful bell peppers. When my youngest was little, we picked them together at the farmers market and she loved adding every color to the bowl. It is the small memories that make this dish extra special for me.

Storage Tips

Keep the pasta salad chilled in an airtight container for up to three days. If you know you will have leftovers, save half the dressing to stir in before serving so the salad tastes just-made.

Ingredient Substitutions

Swap grilled chicken thighs for breasts for extra juicy flavor or use rotisserie chicken for convenience. Greek yogurt can lighten the dressing instead of mayonnaise if you want a tangier bite. Any short pasta works so use penne or rotini if you prefer.

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Serving Suggestions

This salad is perfect alongside grilled corn on the cob or watermelon wedges. It makes a great main dish for lunch boxes or dinner topped with avocado slices and tortilla chips on the side. I love pairing it with lemonade or sweet tea for that backyard picnic feel.

A Bit of History

Pasta salad like this became popular in American cookouts during the 1970s when creative home cooks started blending Italian pasta shapes with seasonal veggies and bold American flavors like BBQ sauce. It is a reflection of classic summer potluck traditions.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, you can substitute with rotini, penne, or any small pasta shape to hold the dressing and mix-ins well.

→ Is rotisserie chicken a good substitute?

Rotisserie or leftover grilled chicken works well and saves time—just chop and add with the other ingredients.

→ How do I keep the pasta from getting mushy?

Cook the pasta one minute less than package instructions, then drain and rinse with cold water to halt cooking.

→ Can I make it ahead of time?

Yes, prep a day ahead and store covered in the fridge, but add cilantro and dressing just before serving for best texture.

→ What are some good garnishes or add-ins?

Try diced avocado, extra cilantro, shredded cheddar, or a squeeze of lime for added freshness and flavor.