Save It My neighbor showed up at our block party last June with a giant bowl of this and it disappeared faster than the burgers. The sweet tang of BBQ mixed with cool, creamy pasta caught everyone off guard in the best way. I asked her for the recipe on the spot, and she laughed and said she'd been tweaking it for years. Now it's my go-to whenever I need to feed a crowd without turning on the grill. It always feels like summer, even when it's not.
I made this for my son's baseball team once, and the coach asked if I could bring it every week. The kids loved picking out the corn and tomatoes, and the parents appreciated that it wasn't just another tray of sandwiches. I started doubling the recipe after that. It became our unofficial end-of-season tradition, served in a big red bowl on a picnic table under the trees.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up the BBQ sauce beautifully, though I've also used rotisserie chicken in a pinch and no one noticed.
- Honey BBQ sauce: The backbone of the flavor here, choose one with a good balance of sweet and smoky rather than overly tangy.
- Rotini or fusilli pasta: The twists grab onto the dressing and little bits of veggies, making every bite full of flavor instead of letting it all sink to the bottom.
- Cherry tomatoes: Halved tomatoes add pops of brightness and juice that cut through the richness of the creamy dressing.
- Corn kernels: Fresh is wonderful, but frozen works just as well and saves you from shucking in the heat.
- Red bell pepper: Adds crunch and a slight sweetness that plays nicely with the BBQ, plus it makes the bowl look really pretty.
- Celery: This is the secret texture hero, it stays crisp even after a day in the fridge and gives the salad some backbone.
- Red onion: Finely chopped so it doesn't overpower, just adds a little sharpness that wakes everything up.
- Mayonnaise and sour cream: Together they make a dressing that's creamy but not heavy, and the sour cream adds a slight tang that balances the sweetness.
- Apple cider vinegar: Just a tablespoon brightens the whole bowl and keeps it from tasting flat.
- Smoked paprika: This is what makes people ask what's in here, it adds depth without being spicy.
- Dijon mustard: A little sharpness that ties the dressing together and makes it taste more complex than it actually is.
Instructions
- Cook the pasta:
- Boil your pasta in well salted water until it still has a little bite, then drain and rinse it under cold water to stop the cooking. This keeps it from turning mushy once the dressing goes on.
- Season and cook the chicken:
- Heat olive oil in a skillet and season your chicken with smoked paprika, salt, and pepper before adding it to the pan. Cook each side for 5 to 6 minutes until golden and cooked through, then let it rest so the juices settle before you cut it.
- Coat the chicken in BBQ sauce:
- Cube the rested chicken and toss it while it's still warm with half a cup of honey BBQ sauce. The warmth helps the sauce cling and soak in a little.
- Prep the vegetables:
- In a large bowl, combine your cooled pasta with halved cherry tomatoes, corn, diced bell pepper, celery, red onion, and chopped parsley. Toss it gently so nothing gets bruised.
- Whisk the dressing:
- In a small bowl, whisk together mayonnaise, sour cream, BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and pepper until it's smooth and creamy.
- Combine everything:
- Add the BBQ chicken and the dressing to the pasta and veggies, then fold it all together with a big spoon until every piece is coated. Be gentle so the pasta doesn't break.
- Chill before serving:
- Cover the bowl and let it sit in the fridge for at least an hour. This lets the flavors marry and the pasta absorb some of that creamy, smoky goodness.
Save It One summer evening I brought this to a friend's backyard cookout, and we ended up sitting around the table long after the sun went down, scraping the bowl clean with forks. Someone said it tasted like childhood and vacation all mixed together. I realized then that some recipes aren't just about feeding people, they're about giving them a feeling they didn't know they were missing.
Make Ahead Magic
This salad is one of those rare dishes that actually improves after a night in the fridge. The pasta soaks up the dressing, the vegetables release a little of their juice, and everything melds into this cohesive, flavorful bite. I usually make it the night before any gathering so I can show up relaxed instead of frazzled. Just give it a gentle stir before serving and maybe add a handful of fresh parsley on top to brighten it back up.
Swaps and Tweaks
If you want to lighten it up, swap the mayo and sour cream for Greek yogurt, it still tastes rich but feels a little less indulgent. I've also added shredded cheddar or crumbled feta when I'm feeling fancy, and both work beautifully. For a smoky twist, try using grilled corn or even smoked chicken if you have leftovers. The base is forgiving enough to handle whatever you throw at it, and that's what makes it a keeper.
Storing and Serving
Leftovers keep well in a covered container in the fridge for up to three days, though in my house they rarely last that long. The dressing may thicken as it sits, so if it looks a little dry on day two, stir in a tablespoon of milk or a splash of apple cider vinegar to loosen it back up. Serve it cold straight from the fridge, and if you're taking it somewhere, pack it in a cooler with ice packs.
- Garnish with extra parsley or a sprinkle of smoked paprika just before serving for a fresh pop of color.
- If you're feeding a bigger crowd, this recipe doubles beautifully without any adjustments needed.
- Pair it with grilled meats, corn on the cob, or just serve it on its own as a light main dish.
Save It This is the kind of dish that makes people linger at the table a little longer, asking for seconds and the recipe in the same breath. I hope it becomes one of your summer staples too.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken works wonderfully as a time-saving option. Use about 2 cups of shredded or cubed chicken and toss it with the honey BBQ sauce before adding to the salad.
- → How long does this pasta salad stay fresh?
When stored properly in an airtight container in the refrigerator, this salad stays fresh for up to 3 days. The flavors actually improve after the first day as they meld together.
- → Can I make this ahead of time?
Absolutely! This dish is perfect for making ahead. Prepare it up to 24 hours in advance and refrigerate. The chilling time allows the dressing to coat everything evenly and the flavors to develop beautifully.
- → What pasta shapes work best for this salad?
Rotini and fusilli are ideal because their spirals hold the dressing well. Penne, bowtie, or shell pasta also work nicely. Choose shapes with texture that can catch and hold the creamy dressing.
- → How can I make this healthier?
Substitute Greek yogurt for the mayonnaise and sour cream to reduce calories and add protein. You can also use whole wheat pasta and increase the vegetable content while keeping the chicken portion moderate.
- → Can I add other vegetables to this salad?
Yes! Diced cucumber, shredded carrots, sliced green onions, or even avocado make excellent additions. Just maintain the balance so the salad doesn't become too wet or crowded.