Dinner

BBQ Chicken Pasta Salad Recipe

ByThomas Greene October 10, 2025October 10, 2025

Introduction

BBQ Chicken Pasta Salad is a flavorful and colorful dish perfect for summer gatherings or a quick weeknight meal. Combining tender grilled chicken, smoky BBQ sauce, and fresh vegetables, this salad is both satisfying and easy to prepare.

The image shows a close-up of a large white bowl filled with a colorful mixed pasta salad. The salad has several visible layers, starting with a base of small elbow macaroni pasta in a pale yellow color. Mixed throughout are diced red and orange bell peppers, black beans, and small yellow corn kernels. There are also pieces of shredded light brown chicken scattered throughout. The salad is lightly coated in a reddish-brown dressing drizzled on top, with small bits of green herbs sprinkled all over. The bowl sits on a white marbled surface, and the photo captures the texture and moisture of the fresh ingredients very clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
2 chicken breast halves, boneless, skinless
1 red onion, chopped
1/2 jalapeno pepper, de-seeded, de-veined, and minced
1 pound small pasta shells
1 cup BBQ sauce
1 cup mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 cup corn
15 ounce can black beans, rinsed and drained
1/4 cup minced fresh cilantro

Instructions

Step 1: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-6 minutes on each side until fully cooked and nicely browned.
Step 2: Remove the chicken from the skillet. Add the chopped red onion and minced jalapeno to the skillet and sauté for 2-3 minutes, stirring often, until softened.
Step 3: Meanwhile, cook the pasta shells in a large pot of boiling water, stopping one minute before the package instructions indicate. Drain and rinse the pasta under cold water to cool.
Step 4: In a large bowl, combine the BBQ sauce, mayonnaise, kosher salt, and ground pepper. Stir until smooth.
Step 5: Chop the cooked chicken into bite-sized pieces and add to the bowl with the dressing. Add the sautéed onions and jalapenos, diced red and orange bell peppers, corn, black beans, and minced cilantro. Toss everything gently to combine well before serving.

Tips & Variations

For extra smoky flavor, grill the chicken instead of cooking it in a skillet.
Add some shredded cheddar or Monterey Jack cheese for extra richness.
If you prefer a spicier kick, leave the jalapeno seeds in or add a dash of hot sauce to the dressing.
Substitute mayonnaise with Greek yogurt for a lighter version.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors develop better after chilling for an hour. When ready to eat, give it a good stir and serve cold or at room temperature. Avoid freezing as the mayonnaise-based dressing may separate.

How to Serve

A close-up view of a white bowl filled with a colorful mixed dish featuring layers of elbow macaroni pasta, grilled chicken pieces with light brown sear marks, black beans, yellow corn kernels, diced red bell peppers, and chopped fresh green herbs scattered throughout. The pasta and chicken are coated in a light sauce, with a drizzle of a shiny reddish-orange sauce on top. The textures range from soft pasta to slightly crisp vegetables, creating a vibrant and hearty meal. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any small pasta like rotini, penne, or macaroni will work well. Just make sure to cook it until al dente for the best texture.

Is this recipe suitable for meal prep?

Absolutely! This salad holds up well in the fridge and can be packed for lunches or served at gatherings. Keep it chilled until ready to serve for freshness.