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BBQ Ranch Chicken Pasta Salad - A Crowd-Pleasing Classic

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short pasta such as rotini, penne, or shells
  • Chicken: 2–3 cups cooked, shredded or diced (rotisserie or grilled works great)
  • Corn: 1 cup corn kernels (canned, frozen, or grilled off the cob)
  • Black Beans: 1 cup, rinsed and drained
  • Red Bell Pepper: 1 medium, diced
  • Red Onion: 1/3 cup finely diced
  • Cherry Tomatoes: 1 cup halved
  • Cilantro: 1/4 cup chopped (optional but brightens everything)
  • Cheddar or Pepper Jack: 1 cup shredded
  • Bacon: 4 slices cooked and crumbled (optional, for crunch and smoke)
  • Ranch Dressing: 1/2 cup (bottled or homemade)
  • BBQ Sauce: 1/2 cup (choose a sauce you love; smoky or sweet works)
  • Greek Yogurt or Mayo: 1/3 cup for extra creaminess
  • Lime Juice: 1 tablespoon, fresh
  • Spices: 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon chili powder
  • Salt and Pepper: To taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and rinse under cool water to stop cooking. Shake off excess water well.
  2. Prep the dressing: In a large bowl, whisk together ranch, BBQ sauce, Greek yogurt or mayo, lime juice, smoked paprika, garlic powder, and chili powder. Season with a pinch of salt and pepper. Taste and adjust the balance of ranch and BBQ to your liking.
  3. Combine the salad: Add the cooled pasta, chicken, corn, black beans, red bell pepper, red onion, and cherry tomatoes to the bowl. Toss gently to coat everything in the dressing.
  4. Add the extras: Fold in shredded cheese, cilantro, and bacon if using. Taste again and add more salt, pepper, or lime if needed. If it seems thick, splash in a spoonful of milk or a bit more ranch.
  5. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to let the flavors meld. Stir before serving and add a drizzle of ranch or BBQ if it absorbed too much dressing.
  6. Serve: Garnish with extra cilantro, a few tomato halves, or a sprinkle of paprika. Enjoy cold or slightly chilled.