Description
A delightful and creamy pasta salad with BBQ chicken, colorful vegetables, and a tangy dressing that’s perfect for any occasion.
Ingredients
Scale
- 8 oz pasta, uncooked (rotini or penne)
- 2 cups cooked chicken, shredded
- 1/2 cup BBQ sauce
- 1/2 cup mayonnaise
- 1 red bell pepper, diced
- 1/4 cup green onions, chopped
- 1 cup cheddar cheese, shredded
- 1 cup sweet corn, canned or frozen
- Salt and pepper, to taste
Instructions
- Boil the pasta in salted water until al dente, about 8-10 minutes.
- Drain and rinse under cold water to stop the cooking process.
- Shred your cooked chicken into bite-sized pieces.
- Combine the cooked pasta, shredded chicken, diced red bell pepper, and sweet corn in a large bowl.
- Whisk together the BBQ sauce, mayonnaise, and a pinch of salt and pepper in a separate bowl.
- Pour the sauce mixture over the pasta salad and toss gently.
- Sprinkle the chopped green onions and shredded cheddar cheese over the top.
- Cover and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Ensure to season to taste before chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg