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Overhead shot of BBQ Chicken Pasta Salad with shredded chicken, black beans, corn, and creamy BBQ dressing in a large white bowl

BBQ Chicken Pasta Salad

A high-protein, flavor-packed BBQ Chicken Pasta Salad with shredded grilled chicken, rotini pasta, black beans, corn, and fresh vegetables tossed in a creamy Greek yogurt BBQ dressing. Perfect for meal prep, weeknight dinners, and summer cookouts.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rotini or penne pasta cooked al dente and cooled
  • 1.5 cups shredded grilled chicken rotisserie chicken works great
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • 0.5 cup red onion diced
  • 0.5 cup celery chopped
  • 0.25 cup fresh cilantro chopped, plus extra for garnish
  • 0.5 cup plain Greek yogurt full-fat recommended for creamiest texture
  • 0.25 cup BBQ sauce honey BBQ for mild, chipotle for smoky
  • 2 tbsp light mayo optional, for extra creaminess
  • salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl
  • Whisk or fork
  • Cutting board
  • Measuring cups and spoons
  • Airtight containers

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until just al dente, about 8 to 10 minutes for rotini. Drain immediately and rinse under cold running water until fully cooled. Set aside.
  2. In a small bowl, whisk together the Greek yogurt, BBQ sauce, and mayo if using, until the dressing is smooth. Season with salt and pepper to taste. If too tangy, add a small squeeze of honey to balance.
  3. In a large mixing bowl, combine the cooled pasta, shredded chicken, black beans, corn, red onion, celery, and cilantro. Toss gently to combine without crushing the ingredients.
  4. Pour the BBQ dressing over the salad and fold everything together until evenly coated. Start with about three-quarters of the dressing and add more to taste.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give it a final stir, add a squeeze of fresh lime juice if desired, and garnish with extra cilantro. Serve chilled.

Notes

Pasta: Rotini or penne hold the dressing best. Any short pasta works. Chicken: Pre-cooked, rotisserie, or leftover grilled chicken all work great. BBQ Sauce: Sweet honey BBQ for mild flavor, smoky chipotle for a bolder kick. Gluten-free: Use certified gluten-free pasta or chickpea pasta for added protein. If dressing thickens in the fridge, stir in a spoonful of Greek yogurt or a splash of milk before serving.