This easy BBQ Chicken Pasta Salad packs lots of flavor and couldn’t be easier to make. It’s loaded with chicken, veggies and a deliciously creamy BBQ sauce — just perfect for a hot summer day, picnics or potlucks.

You know those recipes that you stumble upon by accident but somehow end up being family favorites? That’s what happened with this BBQ chicken pasta salad.

It was a happy accident born from leftover rotisserie chicken and a bottle of my favorite smoky BBQ sauce. Now, it’s the dish my family demands all the time, especially on hot summer days.

That’s mostly because this isn’t your grandma's mayo-drenched pasta salad. It’s got a lot of attitude, actually. The smoky BBQ sauce makes the creamy dressing absolutely amazing, and the jalapeño adds just enough kick to make things interesting.

Why you’ll love this BBQ chicken pasta salad

It's the ultimate fridge raider — perfect for using up leftover chicken and whatever veggies are hanging around.
This salad’s perfect for potlucks or picnics — you’re guaranteed to come home with an empty bowl!
It’s super easy to throw together and tastes even better the second day.

What you’ll need

Pasta — I prefer elbow macaroni in pasta salads like this, but any short pasta like rotini or penne works great, too.

Veggies — I love the crunch and color from red onion, bell peppers, and jalapeño, but feel free to add or swap in your favorites.

Rotisserie chicken — This is my go-to for convenience, but grilled or leftover chicken works just as well.

Black beans — I always rinse canned beans to reduce sodium. Pinto beans or red kidney beans are also good options here.

Sweetcorn — Canned is quick, but fresh or frozen corn kernels add a nice sweetness when in season.

Mayo — I use full-fat for richness, but you can use light mayo or even Greek yogurt for a healthier twist.

BBQ sauce — This is where you can play with flavors – I like a smoky one, but sweet or spicy ones also work.

Or you could add a tropical touch with this homemade BBQ sauce with pineapple.

Pro tip

Reserve about a quarter cup of the pasta cooking water before draining. If the salad's too dry, a splash will help the dressing cling better and create a silkier texture.

How to make barbecue chicken pasta salad

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Cook the pasta until al dente, drain, and rinse with cold water.

Sauté the onion, bell peppers, and jalapeño in olive oil until softened.

bbq chicken pasta salad making instructions

Mix the pasta, sautéed vegetables, chicken, beans, corn, and tomatoes in a large bowl. Stir in mayo, BBQ sauce, salt, and pepper.

Adjust the seasoning, add parsley, and serve immediately or chill to enhance the flavors.

Substitutions and variations

I sometimes throw in a handful of chopped cilantro along with the parsley - it adds a nice freshness.
Don't be afraid to play with the BBQ sauce - I've used everything from honey BBQ to spicy chipotle.
Add some diced avocado and a squeeze of lime juice just before serving.
Make it creamy and tangy by subbing half the mayo with sour cream.

Helpful tips for the best BBQ chicken pasta salad

I always cook the pasta a minute less than the package says—this keeps it from getting mushy when mixed with the dressing.
Don't skip rinsing the pasta in cold water—it stops the cooking process and cools it down quickly.
If you've got time, let it chill for at least an hour - the flavors really come together in the fridge.

Leftovers and storage

Store: Keep the BBQ chicken pasta salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving - the pasta tends to soak up the dressing.
Reheat: This salad is best served cold, but if you must warm it, do it gently. Microwave in short bursts, stirring in between, or let it come to room temp naturally.
Freeze: Don't do it. Seriously, the texture goes wonky, and nobody wants sad, mushy pasta. This one's strictly a fresh or fridge deal.