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Grilled BBQ Chicken Pasta Salad for a Crowd

There are certain dishes that just scream “summer” to me, and this pasta salad is definitely one of them. I can still picture myself at my cousin’s annual Fourth of July bash, the smell of charcoal hanging in the air, kids running through the sprinklers, and the star of the buffet table: a massive bowl of this vibrant, tangy, smoky BBQ chicken pasta salad. It wasn’t just the taste – though the combination of sweet BBQ, creamy dressing, and perfectly grilled chicken was undeniably addictive – it was the feeling of togetherness, of laughter, of pure, unadulterated summer joy that this salad always brought to the table. Now, decades later, I make it for every summer party and it reminds me of those carefree days!

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12-16
Dietary Type: Varies (can be made gluten-free with gluten-free pasta)

Ingredients

Dressing:

1 pint Miracle Whip (not mayo)
¼ cup sugar
¼ cup pickle juice or ¼ cup vinegar
¼ cup milk
2 tablespoons mustard
½ teaspoon salt
½ teaspoon pepper
½ cup barbecue sauce, of your choice

Salad:

3 lbs boneless skinless chicken breasts
1 cup barbecue sauce
1 lb campanelle pasta (or other shape of your choice)
½ yellow bell pepper, cut into 1″ strips
½ orange bell peppers, cut into 1″ strips
½ red bell pepper, cut into 1″ strips
1 green bell pepper, diced
2 small tomatoes, seeded, cut into 1″ strips
½ large red onion, diced

Equipment Needed

Large bowl
Whisk
Grill
Large pot
Colander

Instructions

Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour. The longer the marinating time, the more flavorful the chicken!
Meanwhile, combine all dressing ingredients except for the BBQ sauce in a medium-sized bowl. Whisk thoroughly until well combined and smooth.
Refrigerate the dressing until ready to dress the salad. This allows the flavors to meld together beautifully. This dressing can be made days in advance.
Grill the chicken on a gas grill set to med-high for about 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Baste with more BBQ sauce as the chicken cooks to build a rich, sticky glaze. If you don’t have a grill, you can bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through. Alternatively, use leftover cooked chicken!
Set the grilled chicken aside to cool slightly. This is important; you don’t want to add hot chicken to the salad and wilt the vegetables.
Cook the pasta in rapidly boiling salted water for 10 minutes, or according to package directions, until al dente. Be sure to salt the water generously; it’s your only chance to season the pasta itself!
Drain the pasta and rinse with cold water. Rinsing stops the cooking process and removes excess starch, preventing the pasta from sticking together.
While the pasta cooks and the chicken cools, prepare the vegetables. Cut the bell peppers into 1-inch strips, dice the green bell pepper and red onion, and seed and cut the tomatoes into 1-inch strips.
Place all the prepared vegetables in a large bowl.
When the chicken is cool enough to handle, cut it into strips or cubes. I prefer strips for a more elegant presentation.
Add the cut chicken to the large bowl with the vegetables.
Add the cooked pasta to the bowl with the chicken and vegetables. Mix well to combine all ingredients.
Add enough of the dressing and additional BBQ sauce (around ½ cup or more, to your liking) until the salad is dressed to your preferred consistency. Start with less dressing and add more as needed; you can always add more, but you can’t take it away! The amount of BBQ sauce you add will depend on your preference for smoky sweetness.
Cover the bowl and chill the salad in the refrigerator for several hours, or preferably overnight. This allows the flavors to meld together even more and ensures the salad is thoroughly chilled.
When ready to serve, taste the salad and add more dressing or BBQ sauce as needed if the salad has dried out a little during chilling. The pasta tends to absorb some of the dressing.

Expert Tips & Tricks

For a more intense smoky flavor, use smoked paprika in the dressing.
Add a pinch of red pepper flakes to the dressing for a touch of heat.
To prevent the bell peppers from being too crunchy, you can quickly sauté them in a little olive oil until slightly softened before adding them to the salad.
If you’re short on time, use store-bought rotisserie chicken instead of grilling your own.
If you want to prepare this even further in advance, you can make the dressing and chop the vegetables a day or two ahead of time and store them separately in the refrigerator. Grill the chicken and cook the pasta the day you plan to assemble the salad.

Serving & Storage Suggestions

Serve this Grilled BBQ Chicken Pasta Salad chilled, straight from the refrigerator. It’s perfect for picnics, barbecues, potlucks, or any summer gathering. Garnish with fresh chopped parsley or cilantro for a pop of color.

Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. While it’s best enjoyed fresh, the flavors will continue to meld together over time. This salad is not recommended for freezing, as the pasta and vegetables may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	316.5 kcal	N/A
Calories from Fat	25 g	8%
Total Fat	2.9 g	4%
Saturated Fat	0.7 g	3%
Cholesterol	66.5 mg	22%
Sodium	458.2 mg	19%
Total Carbohydrate	38.5 g	12%
Dietary Fiber	1.9 g	7%
Sugars	6.6 g	N/A
Protein	32.2 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta to make this salad suitable for those with gluten sensitivities or celiac disease.
Vegetarian/Vegan: Substitute the chicken with grilled or pan-fried tofu or tempeh, marinated in BBQ sauce. Use a vegan mayonnaise alternative like Just Mayo in the dressing.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a kick.
Different Vegetables: Feel free to swap out the vegetables for your favorites. Corn, black beans, avocado, or cucumbers would all be delicious additions.
Different Protein: Use leftover pulled pork or grilled shrimp instead of chicken for a different flavor profile.
Herbaceous: Add fresh herbs like dill, basil or cilantro for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular mayonnaise instead of Miracle Whip in the dressing?
A: While you can substitute mayonnaise, the flavor will be slightly different. Miracle Whip has a sweeter, tangier taste that complements the BBQ flavors in the salad.

Q: Can I make this salad ahead of time?
A: Absolutely! In fact, this salad is even better when made ahead of time, as it allows the flavors to meld together. Just be sure to store it in the refrigerator and add more dressing if needed before serving.

Q: How long will this salad last in the refrigerator?
A: This salad will last for up to 3-4 days in the refrigerator when stored in an airtight container.

Q: Can I freeze this salad?
A: Freezing is not recommended, as the pasta and vegetables may become mushy upon thawing.

Q: What other pasta shapes can I use?
A: Any short pasta shape will work well in this salad, such as rotini, penne, fusilli, or bow ties.

Final Thoughts

This Grilled BBQ Chicken Pasta Salad is a crowd-pleasing dish that is perfect for any occasion. It’s easy to make, packed with flavor, and can be easily customized to your liking. So fire up the grill, gather your ingredients, and get ready to create a salad that will have everyone coming back for seconds! Don’t be afraid to experiment with different variations and substitutions to make it your own. And if you try it, please let me know in the comments how it turns out! I think this goes perfectly with an ice-cold glass of lemonade or an ice-cold beer! Enjoy!

Grilled Bbq Chicken Pasta Salad for a Crowd Recipe