Honey BBQ Chicken Pasta Salad (Print version)

Tender glazed chicken with pasta, crisp vegetables, and creamy smoky dressing—ideal for warm weather sharing.

# What you’ll need:

→ Chicken

01 - 2 cups cooked chicken breast, cut into bite-sized chunks
02 - 1/3 cup honey
03 - 1/3 cup smoky BBQ sauce
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pasta

08 - 12 ounces rotini or penne pasta

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup corn kernels
11 - 1/2 cup red bell pepper, diced
12 - 1/2 cup celery, thinly sliced
13 - 1/4 cup red onion, finely chopped

→ Dressing

14 - 3/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons BBQ sauce
17 - 2 teaspoons Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1/2 teaspoon smoked paprika
20 - Salt and black pepper to taste

→ Garnish

21 - 2 tablespoons fresh chives or parsley, chopped

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cooled. Set aside.
02 - Toss chicken chunks with honey, BBQ sauce, olive oil, smoked paprika, salt, and black pepper. Sauté in a skillet over medium heat for 5 to 7 minutes until heated through and glazed. Allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta, chicken, cherry tomatoes, corn, red bell pepper, celery, and red onion to the dressing. Toss gently to coat everything evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
06 - Top with chopped chives or parsley if desired before serving.

# Cooking tips:

01 -
  • It actually tastes better the next day when the flavors have gotten to know each other in the fridge.
  • You can prep everything ahead and just toss it together an hour before guests arrive, which feels like cheating in the best way.
  • The smoky BBQ dressing works magic on simple ingredients, making even basic vegetables taste like you've done something elaborate.
02 -
  • Cold pasta absorbs dressing differently than warm pasta, so don't skip the cooling step or you'll end up with either a dry salad or a dressing-soup situation with nothing in between.
  • The dressing gets thicker when chilled, so if you made it and it looked perfect but the salad seems dry after sitting in the fridge, stir in a tablespoon of mayo or a splash of apple cider vinegar to bring it back to life.
03 -
  • Use rotisserie chicken if you're short on time, and no one will ever know you didn't cook it yourself, which is a beautiful kitchen hack that saves you fifteen minutes of actual cooking.
  • Make the dressing a few hours before assembling so the flavors have time to develop, and store it separately until you're ready to toss, which prevents the pasta from over-absorbing it.
Go back