Save to Pinterest My neighbor showed up at my door one Saturday morning holding a giant bowl of this pasta salad, still cold from her fridge. She was headed to a potluck and wanted me to taste it first. One bite and I was hooked on the smoky-sweet balance, the way the creamy dressing clung to every piece of pasta and chicken. I asked for the recipe on the spot, scribbled it on the back of a grocery receipt, and made it that same weekend for a backyard cookout. It disappeared so fast I barely got a second helping.
I brought this to my sons baseball team picnic last summer, and the bowl was empty before the game even started. Parents kept asking if I catered it. I laughed and told them it took less than an hour, mostly just chopping and stirring while the pasta boiled. One mom texted me later that week asking for the recipe because her picky eater had three servings.
Ingredients
- Cooked chicken breast: I usually grab a rotisserie chicken from the store and shred the breast meat, it saves time and adds extra flavor from the seasoned skin.
- Honey: This is what makes the BBQ glaze cling and caramelize, dont skip it or the chicken will taste flat.
- BBQ sauce (smoky style): A smoky variety deepens the whole dish, but any BBQ sauce you love will work just fine.
- Smoked paprika: Just half a teaspoon in the chicken and dressing gives the salad that campfire-kissed warmth without overwhelming anything.
- Rotini or penne pasta: The ridges and twists catch the dressing beautifully, I learned that after trying smooth shells once and watching the sauce slide right off.
- Cherry tomatoes: Their little bursts of juice cut through the richness, and halving them makes every forkful juicy.
- Corn kernels: Sweet, crunchy, and bright, frozen corn works perfectly if you let it thaw and drain well first.
- Red bell pepper: Adds color and a mild crunch, plus it never gets soggy even after sitting in the fridge overnight.
- Celery: I slice it thin so it adds texture without that tough, stringy bite.
- Red onion: Chop it fine and it blends into the dressing without overpowering, just a gentle sharpness that wakes everything up.
- Mayonnaise: The creamy base of the dressing, I use full-fat for the best texture, but light mayo works if you prefer.
- Sour cream: Adds tang and keeps the dressing from feeling too heavy, Greek yogurt works as a substitute if you want a lighter version.
- Dijon mustard: Just two teaspoons add a subtle kick that balances the sweetness of the honey and BBQ sauce.
- Apple cider vinegar: Brightens the whole bowl, a tablespoon is all you need to keep the dressing from feeling flat.
- Fresh chives or parsley: A handful of chopped herbs on top makes it look freshly made, even if its been sitting in the fridge since yesterday.
Instructions
- Boil the pasta:
- Cook your rotini or penne in a big pot of salted water until its just al dente, then drain and rinse it under cold water to stop the cooking. This keeps the pasta from turning mushy when you toss it with the dressing later.
- Glaze the chicken:
- While the pasta bubbles away, toss your chicken chunks with honey, BBQ sauce, olive oil, smoked paprika, salt, and pepper in a hot skillet. Let them sizzle for five to seven minutes until theyre sticky and glazed, then let them cool so they dont wilt your veggies.
- Mix the dressing:
- In a large bowl, whisk together mayo, sour cream, BBQ sauce, Dijon, apple cider vinegar, smoked paprika, salt, and pepper until smooth. Taste it and adjust the seasoning if it needs more tang or smokiness.
- Combine everything:
- Add the cooled pasta, chicken, tomatoes, corn, bell pepper, celery, and red onion to the bowl with the dressing. Toss gently with a big spoon or your hands until every piece is coated evenly.
- Chill and serve:
- Cover the bowl and let it sit in the fridge for at least thirty minutes so the flavors can meld together. Garnish with chopped chives or parsley right before serving for a fresh pop of color.
Save to Pinterest I made this for a Fourth of July potluck a few years ago, and my friend Sara told me it was the first pasta salad shed ever finished on her plate. She usually avoids them because theyre too mayonnaise-heavy or bland, but this one had enough smoke and sweetness to keep her interested. Now she asks me to bring it every summer, and I always make a double batch because it never lasts.
Storing and Serving
This salad keeps beautifully in the fridge for up to three days, just give it a quick stir before serving because the dressing tends to settle at the bottom. If it looks a little dry after sitting overnight, whisk together a spoonful of mayo and a splash of apple cider vinegar and toss it through. I like to serve it straight from the fridge on hot days, but letting it sit at room temperature for fifteen minutes before a meal brings out the flavors even more.
Swaps and Variations
If youre out of chicken, leftover pork or even crispy bacon crumbled on top works just as well. For a vegetarian version, swap the chicken for roasted chickpeas tossed in the same honey BBQ glaze, they get crispy and caramelized in the oven and hold up great in the salad. You can also add diced cucumber, shredded carrots, or even avocado chunks right before serving for extra color and texture.
What to Serve Alongside
This pasta salad is hearty enough to be a main dish on its own, but it shines at cookouts next to grilled burgers, hot dogs, or ribs. A simple green salad with a tangy vinaigrette balances the richness, and a basket of cornbread or garlic bread rounds out the meal perfectly.
- Pair it with a crisp Sauvignon Blanc or a cold lemonade spiked with fresh mint.
- If youre serving a crowd, set out bowls of extra BBQ sauce and hot sauce so guests can customize their plates.
- Leftover pasta salad makes an incredible next-day lunch, the flavors get even better after a night in the fridge.
Save to Pinterest This salad has become my go-to whenever someone says bring a dish, because its easy, travels well, and always gets compliments. I hope it becomes one of your favorites too.
Common Recipe Questions
- → Can I make this pasta salad ahead of time?
Absolutely! This dish actually improves after chilling for several hours or overnight. The flavors meld together beautifully, making it ideal for preparing the day before your event.
- → What's the best way to cook the chicken?
You can use leftover cooked chicken, rotisserie chicken, or cook fresh chicken breasts. If starting with raw chicken, season and cook it first, then cut into chunks before tossing with the honey-BBQ glaze.
- → Can I substitute the mayonnaise?
Yes! Greek yogurt makes an excellent lighter substitute for sour cream, and you can use light mayonnaise or additional yogurt in place of regular mayonnaise for a healthier version.
- → How long does this keep in the refrigerator?
Properly stored in an airtight container, this pasta salad stays fresh for 3-4 days. The pasta may absorb some dressing, so you might want to add a splash more before serving leftovers.
- → What other vegetables work well in this dish?
Diced cucumbers, shredded carrots, diced zucchini, or fresh bell peppers in various colors all make excellent additions. Feel free to customize based on what's in season or your family's preferences.
- → Can I make this gluten-free?
Simply use gluten-free pasta and verify your BBQ sauce is certified gluten-free. All other ingredients are naturally gluten-free, making this an easy dish to adapt.