This BBQ Chicken Pasta Salad combines elbow pasta, shredded chicken, crispy bacon, and bell peppers in a tangy BBQ ranch dressing. It's a make-ahead dish that tastes better the next day, making it ideal for summer cookouts and potlucks.
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Bring a pot of salted water to a boil. Cook your favorite pasta according to package directions.
Drain the pasta and set it aside to cool.
In a small bowl or measuring cup, whisk together the ranch dressing, BBQ sauce, and minced fresh garlic to create the dressing.
Prepare the salad ingredients by chopping the cooked chicken and thinly slicing the green bell pepper and red onion.
In a large mixing bowl, combine the cooled pasta, sliced green pepper, sliced red onion, chopped chicken, crumbled bacon, and freshly grated Parmesan cheese.
Pour the prepared BBQ ranch dressing over the ingredients in the bowl.
Toss everything together until all ingredients are evenly coated with the dressing.
Cover the bowl and refrigerate until chilled.
When ready to serve, transfer the pasta salad to a serving bowl and top with additional freshly grated Parmesan cheese.
Refrigerate in an airtight container for up to 3 days. Stir well and add reserved dressing before serving.
Yes. Assemble the salad up to 24 hours in advance. Keep it refrigerated in a sealed container. The flavors meld and improve overnight.
Cook the pasta to al dente (slightly firm), drain, and cool completely before mixing with dressing. Avoid over-stirring once combined.
Yes. Shred or chop 2 cups from a store-bought rotisserie chicken to save time.
Pre-grated Parmesan works, though freshly grated tastes better. Avoid the anti-caking agents in shaker bottles if possible.
Yes. Halve all ingredients. The ratio of dressing to pasta remains the same, so taste and adjust to your preference.
