Honey BBQ Chicken Pasta Salad (Printable)

Vibrant pasta salad with honey BBQ chicken, creamy smoky dressing, crisp vegetables, and al dente pasta.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup honey BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 12 ounces rotini or fusilli pasta
08 - 1 cup cherry tomatoes, halved
09 - 1 cup corn kernels, fresh, frozen, or canned and drained
10 - 1/2 cup red bell pepper, diced
11 - 1/2 cup celery, diced
12 - 1/3 cup red onion, finely chopped
13 - 1/4 cup fresh parsley, chopped

→ Dressing

14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons honey BBQ sauce
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon garlic powder
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Add chicken to the skillet and cook for 5 to 6 minutes per side, or until cooked through.
03 - Remove chicken from heat and let rest for 5 minutes. Cut into bite-sized cubes.
04 - In a medium bowl, toss warm chicken cubes with 1/2 cup honey BBQ sauce until evenly coated. Let cool slightly.
05 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, corn, bell pepper, celery, red onion, and parsley.
06 - In a small bowl, whisk together mayonnaise, sour cream, 2 tablespoons honey BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until smooth.
07 - Add the BBQ chicken chunks and dressing to the pasta mixture. Gently fold everything together until well combined and evenly coated.
08 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
09 - Serve chilled, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The smoky-sweet dressing tastes like something from a restaurant, but comes together in under five minutes.
  • It actually tastes better the next day, so you can make it ahead and forget about it until mealtime.
  • Works perfectly for feeding a crowd without standing over a stove while everyone arrives.
02 -
  • Don't skip cooling the pasta completely before mixing; warm pasta will wilt your vegetables and break down the salad texture.
  • The dressing thickens slightly as it sits, so if you're serving the next day and it feels too thick, stir in a tablespoon of cold water to loosen it.
03 -
  • Make the dressing while the pasta cools so you're not standing around waiting for steps to align.
  • If you're taking this to a potluck, pack the parsley garnish separately and add it right before serving so it stays bright green instead of wilting on the drive.
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