Barbecue Chicken and Corn Pasta Salad

Name: Barbecue Chicken and Corn Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) rotini or penne pasta; 2½ cups (375 g) cooked chicken breast, shredded or diced into ½-inch pieces; 1¾ cups (280 g) corn kernels, fresh, frozen (thawed), or canned (drained); ½ medium (75 g) red onion, finely diced; 1 medium (150 g) red bell pepper, diced into ½-inch pieces; 1 cup (150 g) cherry tomatoes, halved; ¾ cup (180 ml) barbecue sauce; ⅓ cup (80 ml) mayonnaise; 2 tbsp (30 ml) fresh lime juice; ¼ cup (10 g) fresh cilantro, chopped (optional); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant summer pasta salad loaded with tender shredded barbecue chicken, sweet corn, and crisp vegetables tossed in a tangy dressing. This crowd-pleasing dish works equally well as a main course or side at picnics and potlucks, and tastes better after a few hours of chilling as the flavors meld together.

Prep: 20 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 32 min
Makes: 6 servings (about 1½ cups per person)

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Steps

Before you start

Have cooked chicken shredded and ready (rotisserie chicken works great)
Bring a large pot of salted water to a boil for the pasta
Line a colander with a clean kitchen towel if you want to quickly cool the pasta

1
Cook pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente, usually 9–12 minutes.
- Drain in a colander and rinse briefly with cool water until no longer steaming—you want the pasta to stop cooking but stay slightly warm so it can absorb the dressing better.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Salting the cooking water is essential for flavor; it should taste like the sea
2
Prepare dressing
- In a small bowl, whisk together the barbecue sauce, mayonnaise, and lime juice until smooth and combined.
- Taste and adjust seasonings with a pinch of salt and pepper if needed.
- Set aside.
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Tip: Mixing mayo and barbecue sauce prevents the pasta salad from being too heavy; the lime juice adds brightness
3
Prep vegetables
- While the pasta cooks, dice the red bell pepper into ½-inch pieces, finely dice the red onion, and halve the cherry tomatoes.
- Have the shredded cooked chicken and corn kernels ready as well.
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Tip: Keep the red onion finely diced so the pieces distribute evenly and don't overpower individual bites
4
Combine ingredients
- In a large mixing bowl, combine the warm pasta, shredded chicken, corn, red onion, bell pepper, and cherry tomatoes.
- Pour the barbecue dressing over the mixture and toss gently with a wooden spoon or salad servers until all ingredients are evenly coated, about 1–2 minutes.
- The warm pasta will help absorb the dressing.
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Ready when: All ingredients are evenly coated in dressing and no dry pasta remains visible
Tip: Toss gently to avoid breaking up the soft chicken or crushing the corn kernels
5
Chill and rest
- Transfer the pasta salad to a serving bowl or storage container and cover.
- Refrigerate for at least 2 hours (or up to 24 hours) before serving.
- The flavors deepen and meld as the salad sits, and the cold temperature makes it more refreshing.
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Ready when: Salad is cold throughout and flavors have developed
Tip: If making this more than 6 hours ahead, add the cilantro just before serving so it stays bright green
6
Finish and serve
- Just before serving, stir the salad gently and taste for seasoning.
- Add the fresh cilantro if using, and adjust salt and pepper as needed.
- If the salad seems dry after sitting, drizzle with a little extra lime juice or a splash of barbecue sauce.
- Serve cold or at room temperature.
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Tip: The pasta will continue to absorb dressing as it sits, so you may need to add a little extra liquid just before serving

Good to know

Tips

For the easiest prep, use a store-bought rotisserie chicken—simply shred the meat with two forks and measure out what you need
Balance the barbecue sauce by adding lime juice; this prevents the salad from tasting flat or one-dimensional
If you prefer a sweeter salad, use a sweet barbecue sauce; if you want more heat, choose a spicy variety
Leftover pasta salad can be used as a filling for lettuce wraps or served over mixed greens as a warm-weather lunch bowl

Make ahead

This salad is ideal for make-ahead cooking. Prepare and refrigerate up to 24 hours in advance. Do not add cilantro until just before serving if you want it to stay vibrant. The flavors actually improve as the salad sits.

Storage & reheating

Room temperature (not recommended; best served cold): up to 2 hours. Refrigerator: cover and store for up to 3 days; the pasta will continue to absorb dressing. Freezer: not recommended, as the texture will suffer when thawed. To reheat from chilled: serve cold straight from the fridge, or allow to sit at room temperature for 30 minutes before serving.

Substitutions

cooked chicken breast → grilled chicken breast, diced, or rotisserie turkey breast. Any cooked poultry works; rotisserie chicken is fastest since it's already cooked and seasoned
red bell pepper → yellow or orange bell pepper. Any color works; red is slightly sweeter and more tender
fresh cilantro → fresh parsley or chopped green onion. Cilantro adds a bright, fresh note but is optional; parsley is more subtle
mayonnaise → sour cream or Greek yogurt (use the same amount). For a lighter dressing with tangy flavor; the salad will be less creamy but still delicious