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BBQ Chicken & Sweet Corn Pasta Salad - A Sunny, Satisfying Crowd-Pleaser

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, shells, or bow ties)
  • 2 cups cooked chicken, shredded or chopped (grilled or rotisserie)
  • 1 1/2 cups sweet corn kernels (fresh, frozen, or canned; see notes)
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/4 red onion, thinly sliced or finely chopped
  • 1/2 cup celery, finely sliced (optional for crunch)
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/2 cup shredded sharp cheddar or pepper jack (optional)
  • 1/3 cup BBQ sauce (smoky or honey-style works well)
  • 1/3 cup plain Greek yogurt or mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, to balance tang)
  • 1/2 teaspoon smoked paprika (adds depth)
  • 1/4 teaspoon garlic powder
  • Kosher salt and black pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.
  2. Prep the corn: If using fresh corn, char kernels in a dry skillet for 3–4 minutes until lightly browned, or boil briefly and cool. If using frozen corn, thaw and pat dry. If using canned, drain and rinse well.
  3. Make the dressing: In a large bowl, whisk BBQ sauce, yogurt or mayo, olive oil, and vinegar. Whisk in Dijon, honey, smoked paprika, and garlic powder. Season with salt and pepper. The dressing should taste slightly bold; it will mellow once tossed with pasta.
  4. Toss the base: Add cooked pasta to the dressing and fold to coat. Let it sit 5 minutes to absorb flavors.
  5. Add the mix-ins: Stir in chicken, corn, tomatoes, bell pepper, red onion, and celery. Fold gently to keep the tomatoes intact.
  6. Finish and adjust: Add chopped herbs and cheese if using. Taste and adjust with more salt, pepper, or vinegar for brightness. If it seems thick, loosen with a tablespoon of water or a splash more olive oil.
  7. Chill: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. This helps the flavors come together.
  8. Serve: Before serving, toss again. Add a squeeze of lime, extra herbs, and green onions. Top with crushed tortilla chips at the last minute for crunch.