Barbecue chicken pasta salad puts a zesty twist on two summertime favorites! Tender chicken and pasta get tossed together with barbecue sauce, sour cream, and an assortment of mix ins. Perfect for an easy dinner or a potluck side dish!

Summer is practically synonymous with barbecue chicken.

And now that we’re in the heart of summer, it’s on my mind and my table constantly.

I love to keep it interesting and also keep it easy.

And on the nights when I don’t have it in me to deal with firing up the grill in the Southern heat, I make this barbecue chicken pasta salad.

It’s a shortcut recipe since you use rotisserie chicken, meaning no grilling required.

And with it’s assortment of mix ins and creamy barbecue ranch dressing, it’s a different spin on the summer favorite.

A totally delicious one at that!

It’s perfect for dinner and also makes a winning side dish for any potluck or picnic.

Ingredients

To make this you’ll need:

Chicken– Rotisserie but you can definitely used leftover grilled or smoked barbecue chicken if you have it!
Black beans– A 15 ounce can drained and rinsed.
Corn– Frozen thawed corn
Tomatoes– Diced
Green onions– Thinly sliced
Ranch seasoning mix– Your favorite kind
Sour cream– I highly recommend using full fat sour cream for the best results.
Barbecue sauce– Your favorite kind
Pasta– A short pasta like penne, macaroni, or bowties.
Corn chips– Fritos. You could substitute Doritos if desired.
Cheddar cheese– Shredded

How to Make

This barbecue chicken pasta salad is so easy!

To make it, cook the pasta according to the directions on the package.

Strain it and run it under cold water to stop the cooking process.

Set it aside.

Then mix together the sour cream, ranch seasoning, and barbecue sauce in a small bowl until they are evenly combined.

Set the dressing aside.

In a large mixing bowl, toss the pasta, chicken, beans, corn, tomatoes, and green onions together until they are evenly combined.

Add the sauce to the pasta salad and give everything another toss until everything is coated.

Just before serving, stir in the chips and cheese.

Serve and enjoy!

Storing Leftovers

In an airtight container this can be stored in the refrigerator for up to three days.

Keep in mind the chips will get soggy from the moisture in the sauce as it sits.

If you are using leftover chicken in place of the rotisserie, remember that it will only be good for about 4 days after you first cooked the chicken.

Tips and Tricks

Skip any of the veggies you don’t like. Not a fan of tomatoes or green onions? Don’t use them!
You could also add in other add ins. Other delicious ideas include chopped bell peppers, grilled zucchini, or fresh chopped cilantro.
To make this ahead of time, mix everything together except for the chips and cheese and store it covered in the fridge until you are ready to serve. Then just prior to serving, stir the pasta salad to bring the dressing back together again and stir in the chips and cheese.

Other Pasta Salad Recipes

Barbecue chicken pasta salad is a tasty take on pasta salad and the grilled favorite in one bowl.

Make it and enjoy!

Looking for other pasta salad recipes?

Try these:

If you’ve tried this BARBECUE CHICKEN PASTA SALAD or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Barbecue Chicken Pasta Salad

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Course: Lunch, Pasta, Salad, Side Dish

Cuisine: American, Southern

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 708kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

2 cups chopped rotisserie chicken
1 15 oz can black beans rinsed & drained
1 1/2 cups frozen corn thawed & drained
1 bunch green onions thinly sliced
1/2 cup diced tomatoes
1/4 cup ranch seasoning mix
1 cup sour cream
1/2 cup barbecue sauce
1 lb short pasta
2 cups corn chips
1 cup shredded cheddar cheese

US Customary - Metric

Instructions

Cook the pasta according to the package directions. Strain and run under cold water to stop the cooking process. Set aside.
1 lb short pasta
In a small mixing bowl add the sour cream, ranch seasoning, and barbecue sauce. Stir them together until evenly combined. Set aside.
1/4 cup ranch seasoning mix, 1 cup sour cream, 1/2 cup barbecue sauce
To a large mixing bowl add the chicken, beans, corn, onion, tomatoes, and pasta. Gently toss together until evenly combined.
2 cups chopped rotisserie chicken, 1 15 oz can black beans, 1 1/2 cups frozen corn, 1 bunch green onions, 1/2 cup diced tomatoes
Pour the sauce evenly out over the pasta then stir together until everything's evenly combined and well coated.
Just before serving add the chips and cheese, again stirring until evenly combined.
2 cups corn chips, 1 cup shredded cheddar cheese
Serve & enjoy!

Notes

Skip any of the veggies you don't like. Not a fan of tomatoes or green onions? Don't use them!
You could also add in other add ins. Other delicious ideas include chopped bell peppers, grilled zucchini, or fresh chopped cilantro.
To make this ahead of time, mix everything together except for the chips and cheese and store it covered in the fridge until you are ready to serve. Then just prior to serving, stir the pasta salad to bring the dressing back together again and stir in the chips and cheese.