Description
A creamy, tangy cold pasta salad that blends smoky BBQ chicken with crunchy vegetables and a ranch-BBQ dressing. Perfect for potlucks, picnics, or an easy dinner.
Ingredients
Scale
- 3 cups cooked pasta (rotini or elbow)
- 2 cups cooked BBQ chicken, chopped or shredded
- 1 cup canned or grilled corn, drained
- 1 cup diced red bell pepper
- 1/4 cup red onion, minced
- 1/2 cup shredded cheddar cheese
- 1/2 cup creamy ranch dressing
- 1/4 cup BBQ sauce
- Salt and pepper, to taste
- Optional: chopped cilantro or scallions for garnish
Instructions
- Cook pasta until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta, chicken, corn, bell pepper, red onion, and cheddar.
- In a smaller bowl, whisk together ranch and BBQ sauce.
- Pour dressing over the pasta mix and gently fold everything together.
- Season with salt and pepper. Cover and refrigerate for at least 1 hour.
- Before serving, give it a quick stir and adjust seasoning if needed. Top with cilantro or scallions.
Notes
Use smoked chicken for extra flavor. Avoid tomatoes to keep the salad from getting watery. Cool pasta fully before mixing. Refresh with extra dressing before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 55mg
Keywords: BBQ, pasta salad, chicken, summer, potluck, ranch