BBQ Chicken Ranch Pasta Salad

Let’s talk about the hero of summer cookouts, busy weeknight dinners, and those times when you just want to eat something that feels like a party in a bowl: BBQ Chicken Ranch Pasta Salad.

If you’ve ever stood in your kitchen, staring into the fridge, wondering how to feed your family something fresh, filling, and fun, this recipe is your answer. It’s loaded with juicy BBQ chicken, crisp veggies, smoky grilled corn, and the creamiest ranch dressing. Plus, it’s as versatile as your favorite pair of jeans—serve it warm or cold, for lunch, dinner, or potlucks.

trust me: once you try this BBQ Chicken Ranch Pasta Salad, your summer menu might never be the same again.

Why You’ll Love This BBQ Chicken Ranch Pasta Salad

• One-bowl wonder: Toss everything together, and you’ve got an entire meal.
• Flavor explosion: Smoky, sweet, tangy, creamy… it’s got it all.
• Crowd-pleaser: Perfect for picky eaters and adventurous palates alike.
• Make-ahead magic: Delicious warm or chilled, and great for meal prep.
• Fresh ingredients: Packed with veggies, lean protein, and vibrant herbs.

Ingredients You’ll Need

Here’s what goes into this beauty of a dish:

For the Salad:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ cup BBQ sauce (preferably low sugar)
• 1 pound short-cut pasta (like rotini or fusilli)
• 1½ cups cubed cheddar cheese
• 3 cups shredded romaine lettuce
• 1 cup cherry tomatoes, halved
• 3 ears grilled or steamed corn, kernels removed
• 1 jalapeño, seeded and chopped
• ½ cup chopped fresh cilantro and/or basil
• 1 ripe avocado, diced

For the Creamy Ranch Dressing:

• ½ cup plain Greek yogurt or sour cream
• ¼ cup olive oil mayonnaise
• ¼–½ tablespoon buttermilk
• 2 tablespoons chopped fresh chives
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Kosher salt and black pepper, to taste

How to Make BBQ Chicken Ranch Pasta Salad

1. Grill the Chicken

• Preheat your grill, grill pan, or skillet over medium-high heat.
• Toss your chicken pieces with BBQ sauce in a bowl until they’re nicely coated.
• Grill for 8–10 minutes, flipping halfway, until the chicken is cooked through and lightly charred. The smoky bits are what make it extra delicious!

2. Cook the Pasta

• While the chicken’s doing its thing, bring a large pot of salted water to a boil.
• Cook the pasta until al dente following the package directions.
• Drain and transfer to a big salad bowl.

3. Mix the Salad Base

• To the pasta, add:
  • cubed cheddar cheese
  • shredded romaine
  • halved cherry tomatoes
  • grilled corn kernels
  • chopped jalapeño
  • chopped herbs
• Give it a gentle toss so everything starts mingling.

4. Make the Creamy Ranch Dressing

• Combine Greek yogurt (or sour cream), olive oil mayo, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and black pepper in a bowl or jar.
• Taste and adjust the seasonings if needed. (This is your moment to shine, ranch lovers!)

5. Bring It All Together

• Pour half of the ranch dressing over the pasta mixture and stir until everything is evenly coated.
• Add the grilled chicken and gently toss again.
• Top with diced avocado, extra fresh herbs, and an optional drizzle of BBQ sauce or more ranch if you’re feeling fancy.
• Serve warm—or pop it in the fridge and enjoy it chilled later. Either way, it’s dreamy.

Aneta’s Cooking Tips

• Mild or wild: Not a fan of heat? Skip the jalapeño—or keep a few seeds in if you’re craving a little spice-kick.
• Corn hack: No grill? No problem. You can steam or sauté the corn for a similar sweet crunch.
• Make it lighter: Swap cheddar for reduced-fat cheese or leave it out for an even lighter dish.
• Avocado trick: Toss avocado with a little lime juice to keep it from browning if prepping ahead.
• Leftovers: This salad keeps in the fridge for up to 3 days—hello, easy lunches!

A Little Kitchen Story

You know how some recipes become a part of your family’s DNA? This one did exactly that for me. I first made this BBQ Chicken Ranch Pasta Salad for a backyard BBQ. It was supposed to be a “side salad,” but guess what? Everyone ignored the burgers and piled their plates high with this. Now it’s my go-to whenever I want a meal that’s colorful, satisfying, and absolutely crowd-pleasing.

FAQs about BBQ Chicken Ranch Pasta Salad

Let’s Make This BBQ Chicken Ranch Pasta Salad!

So, there you have it—BBQ Chicken Ranch Pasta Salad, your ticket to a summer meal that’s equal parts hearty, refreshing, and downright delicious. It’s got all the comfort of creamy pasta, the zing of BBQ sauce, and the freshness of crisp veggies. Whether you’re feeding your family or wowing guests at your next potluck, this salad’s bound to earn you a few extra kitchen high-fives.

Happy cooking—and may your summer be as bold and tasty as this salad!

More Delicious Chicken Recipes to Try

If you loved this BBQ Chicken Ranch Pasta Salad, here are more tasty ideas to keep your meals exciting and flavorful:

• Craving more smoky-sweet flavors? Don’t miss my Best Hawaiian BBQ Chicken, which brings tropical vibes and sticky-sweet goodness to your dinner table.
• For another creamy, comforting pasta dish, check out my Creamy Chicken and Corn Pasta — perfect if you’re obsessed with the BBQ Chicken Ranch Pasta Salad’s corn and creamy ranch vibes.
• Need a salad with a bit of crunch and zest? My Tex‑Mex Chopped Chicken Salad is packed with bold flavors and fresh veggies, ideal for light yet satisfying meals.
• If you’re into BBQ flavors and easy meal-prep bowls, my BBQ Chicken and Roasted Sweet Potato Bowls are a healthy, hearty option to add to your weekly rotation.

These dishes are all delicious ways to keep your chicken game strong.

BBQ Chicken Ranch Pasta Salad

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• Author: Aneta
• Total Time: 30 mins
• Yield: 6 servings 1x

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Description

This BBQ Chicken Ranch Pasta Salad bursts with smoky BBQ chicken, crisp veggies, tender rotini pasta, and a creamy homemade ranch dressing. Perfect for summer potlucks, family dinners, or meal prep, it’s fresh, flavorful, and guaranteed to impress!

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Ingredients

Scale 1x2x3x

For the Salad

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• ½ cup BBQ sauce (preferably low sugar)

• 1 pound short-cut pasta (such as rotini or fusilli)

• 1½ cups cubed cheddar cheese

• 3 cups shredded romaine lettuce

• 1 cup cherry tomatoes, halved

• 3 ears grilled or steamed corn, kernels removed

• 1 jalapeño, seeded and chopped

• ½ cup chopped fresh cilantro and/or basil

• 1 ripe avocado, diced

For the Creamy Ranch Dressing

• ½ cup plain Greek yogurt or sour cream

• ¼ cup olive oil mayonnaise

• ¼–½ tablespoon buttermilk

• 2 tablespoons chopped fresh chives

• 1 teaspoon dried parsley

• 1 teaspoon dried dill

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Kosher salt and black pepper, to taste

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Instructions

1. Preheat a grill, grill pan, or skillet over medium-high heat.

2. In a bowl, toss chicken pieces with BBQ sauce until coated. Grill 8–10 minutes, flipping halfway, until chicken is cooked through and lightly charred.

3. While chicken cooks, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and transfer to a large salad bowl.

4. Add cheddar cheese, romaine lettuce, cherry tomatoes, grilled corn kernels, jalapeño, and herbs to the pasta. Toss gently.

5. In a separate bowl or jar, whisk together all ranch dressing ingredients. Season with salt and pepper to taste.

6. Pour half the ranch over the pasta mixture and stir to coat. Add grilled chicken and gently toss.

7. Top with diced avocado, extra herbs, and a drizzle of BBQ sauce or ranch, if desired. Serve warm or chilled.

Notes

Swap Greek yogurt for sour cream for a richer ranch dressing.
Skip the jalapeño for a milder version.
Toss avocado with lime juice to prevent browning if prepping ahead.
Great for meal prep—store in the fridge up to 3 days.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Salad , Main Dish
• Method: Grilling, Boiling, Tossing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 620 kcal
• Sugar: 8 g
• Sodium: 690 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 5 g
• Protein: 36 g
• Cholesterol: 90 mg