Crowd-Pleasing BBQ Chicken Pasta Salad with Cheddar Cubes

Is there anything better than a pasta salad that’s both a total crowd-pleaser and a complete meal? This BBQ Chicken Pasta Salad with Cheddar Cubes is my go-to for potlucks, weeknight dinners, and every sunny afternoon in between. It’s got that smoky, sweet barbecue flavor we all love, paired with hearty pasta, tender chicken, and those delightfully creamy cheddar cubes. It’s the kind of simple pasta salad that always has everyone coming back for seconds.

Top Reasons To Make It

First, it’s a complete meal in one bowl. You’ve got your protein, your carbs, and your veggies, all coated in a tangy, dreamy dressing. Second, it’s make-ahead magic. In fact, it tastes even better after the flavors have had a little time to get to know each other in the fridge. And third, it’s endlessly adaptable. Got picky eaters? Want to clean out the veggie drawer? This is the perfect chicken pasta salad for that.

Ingredients

• 1 lb boneless, skinless chicken breasts: The main protein, grilled or roasted for that perfect bite.
• 1/2 cup of your favorite BBQ sauce: For coating the chicken and adding that signature sweet and smoky flavor.
• 12 oz rotini or fusilli pasta: Their shapes are perfect for holding onto the dressing.
• 1 cup cubed cheddar cheese: Creamy, salty little surprises in every forkful.
• 1 red bell pepper, diced: Adds a wonderful crunch and a pop of color.
• 1/2 red onion, finely diced: For a bit of sharp, zesty bite.
• 1 cup corn kernels: Fresh, canned, or frozen—they add a touch of sweetness.
• 1/2 cup Italian dressing: The simple, zesty base that brings everything together.
• 1/4 cup chopped fresh cilantro or parsley: For a burst of fresh herb flavor at the end.

Instructions

1. Start by cooking your chicken. Season the breasts with a little salt and pepper and grill or pan-sear them over medium-high heat for about 6-7 minutes per side, until cooked through. In the last few minutes of cooking, brush both sides generously with BBQ sauce. Let the chicken rest for 5 minutes before chopping into bite-sized pieces.
2. While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain it well and rinse under cold water to stop the cooking process. This helps keep your cold pasta salad from getting mushy.
3. In a large mixing bowl, combine the cooled pasta, chopped BBQ chicken, cubed cheddar, diced bell pepper, red onion, and corn.
4. Pour the Italian dressing over everything and gently toss until every ingredient is evenly coated. Give it a taste and see if it needs a pinch more salt or pepper.
5. Cover the bowl and refrigerate your pasta salad for at least 30 minutes before serving. This rest time is key for the best pasta salad! Right before serving, stir in the fresh herbs for that final pop of freshness.

BBQ Chicken Pasta Salad Variations & Substitutions

This recipe is a fantastic starting point for your own creations. For a different cheese, Monterey Jack or pepper jack would be delicious. Not a fan of corn? Try black beans or chickpeas instead. If you want to lighten it up, use a whole wheat or chickpea pasta. And for a vegetarian twist, simply swap the chicken for two cans of drained and rinsed black beans. You’ll still get that awesome BBQ flavor.

Tips For Success

• Don’t skip rinsing the pasta. It cools it down quickly and prevents it from absorbing all the dressing and becoming gummy.
• Let the chicken rest before you chop it. This keeps all those delicious juices right where they belong.
• Dice your cheddar cheese into small, even cubes. They’re so much more fun to eat than shredded cheese!
• Honestly, if you’re making this for a crowd, just double it. It disappears fast.
• And my most important tip? Make it ahead. Letting it chill for a few hours makes it one of the best pasta salads you’ll ever have.

Serving Ideas & Pairings

This salad truly stands on its own as a satisfying dinner recipe. But it’s also the ultimate sidekick at any cookout. Serve it alongside veggie burgers, grilled corn on the cob, or a simple green salad. It’s also a fantastic packed lunch. Just portion it into containers and you’re set for the week. So good.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days. Because it’s a cold pasta salad, I don’t recommend freezing it, as the textures of the pasta and veggies will change. There’s no need to reheat it—just grab a fork and enjoy it straight from the fridge!

Frequently Asked Questions

• Can I use a different pasta shape? Absolutely! Any short pasta with grooves or twists works great for holding dressing. Penne, farfalle, or shells are all excellent choices for easy pasta salads.
• What’s the best way to cook the chicken? You can grill it for smokiness, pan-sear it for a quick stovetop option, or even bake it at 375°F for 20-25 minutes. Just remember to brush it with BBQ sauce at the end.
• Is this one of those healthy salad recipes? It can be! Using a whole wheat pasta, a light Italian dressing, and loading up on the veggies makes it a well-balanced and nutritious option.
• Can I make this pasta salad with Italian dressing ahead of time? You sure can. In fact, I encourage it. Making it a day ahead allows the flavors to marry and deepen, making it even more delicious.