Description

This BBQ Chicken Pasta Salad is a vibrant and flavorful summer dish perfect for potlucks, picnics, or family dinners. Featuring grilled chicken breast seasoned with a BBQ rub, charred fresh corn, creamy ranch dressing, and a mix of cheddar and pepper jack cheeses, this salad combines smoky, spicy, and creamy elements for a crowd-pleasing meal or side.

Ingredients

Scale

Protein and Vegetables

1 pound chicken breast
4 ears fresh sweet corn
½ cup black beans
¼ cup red onion, finely diced
¼ cup cilantro, finely chopped
2 jalapenos, chopped

Pasta and Cheese

16 oz Radiatori pasta
8 oz cheddar cheese, cubed
8 oz pepper jack cheese, cubed

Dressing

½ cup BBQ sauce
¾ cup sour cream
½ cup mayonnaise
2 tbsp buttermilk
1 tsp apple cider vinegar
2 tbsp dried dill
1 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt

Seasonings and Extras

Olive oil (for coating chicken and corn)
BBQ rub (for chicken)
SPG blend (Salt, Pepper, Garlic – for corn seasoning)

Instructions

Cook the pasta: Boil the Radiatori pasta according to package instructions until al dente. Drain and set aside to cool.
Prepare the chicken: Coat the chicken breasts with olive oil and season them generously with BBQ rub for robust flavor.
Grill the chicken: Place the chicken breasts on a grill preheated to medium-high heat. Flip every 2-3 minutes to ensure even cooking.
Check doneness and rest: Remove the chicken once it reaches an internal temperature of 165°F. Let it rest for 10 minutes to retain juices, then slice against the grain and chop into bite-sized pieces.
Prepare the corn: Peel the ears of corn and coat them with olive oil, then season with a salt, pepper, and garlic (SPG) blend.
Grill the corn: Grill the corn over high heat until charred evenly on all sides. Remove from the grill and cut the kernels off the cob.
Make the ranch dressing: In a bowl, combine BBQ sauce, sour cream, mayonnaise, buttermilk, apple cider vinegar, dried dill, dried parsley, garlic powder, onion powder, black pepper, and salt. Stir until fully combined and creamy.
Combine salad ingredients: In a large mixing bowl, add the cooked pasta, grilled chicken pieces, grilled corn kernels, black beans, cubed cheddar and pepper jack cheeses, finely diced red onion, chopped jalapenos, and chopped cilantro.
Add the dressing: Pour the prepared ranch dressing over the salad and toss gently until everything is well coated and evenly mixed.
Garnish and serve: Garnish the top of the salad with additional chicken pieces, corn kernels, sliced jalapenos, fresh cilantro, and a drizzle of ranch dressing for presentation and extra flavor.

Notes

Make sure the chicken is cooked to 165°F internally for food safety.
Allowing the chicken to rest before slicing keeps it juicy and tender.
Charred corn adds a smoky depth to the salad; avoid overcooking to prevent bitterness.
You can adjust the heat level by modifying the amount of jalapenos or removing seeds.
This pasta salad is best served chilled or at room temperature.
Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad
Method: Grilling
Cuisine: American

Keywords: BBQ Chicken Pasta Salad, Grilled Chicken Pasta Salad, Summer Pasta Salad, BBQ Pasta Salad, Creamy Chicken Salad