Description
This Smoky BBQ Chicken Pasta Salad is a delicious and vibrant dish perfect for summer meals or casual gatherings. It combines tender shredded chicken, colorful vegetables, and rotini pasta tossed in a creamy smoky barbecue dressing. The salad is easy to prepare and can be made ahead, making it a convenient and flavorful option for picnics, potlucks, or weeknight dinners.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked rotini pasta, cooled
- 2 cups cooked shredded chicken breast
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Dressing Ingredients
- 1/2 cup smoky barbecue sauce
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Cook the rotini pasta in salted boiling water following package instructions until al dente. Drain and rinse under cold water to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, shredded chicken, corn kernels, halved cherry tomatoes, diced red onion, diced red bell pepper, shredded cheddar cheese, and chopped fresh cilantro.
- Prepare Dressing: In a separate small bowl, whisk together the smoky barbecue sauce, mayonnaise, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the pasta and chicken mixture. Toss gently but thoroughly until all the ingredients are evenly coated with the dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve: Before serving, stir the salad gently and adjust seasoning if needed. Enjoy chilled.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- For extra smokiness, add a small pinch of chipotle powder to the dressing.
- This salad can be made a day ahead and stored in the refrigerator to develop even more flavor.
- To keep the dish gluten-free, be sure to use gluten-free pasta.
