Ingredients
- 3 cups cooked pasta (rotini or penne works great)
- 2 cups smoked chicken breast, shredded or diced
- 1 cup corn kernels (grilled or canned, drained)
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- ½ cup pickles or relish (optional, for tang)
- ½ cup crispy bacon bits (optional, but delicious!)
- Fresh parsley or cilantro for garnish
For the Creamy Dressing
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 2 tbsp BBQ sauce
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp smoked paprika
- Salt & black pepper, to taste
Instructions
- Cook the pasta until al dente, then rinse with cold water and drain well.
- Prepare the dressing: In a bowl, whisk together mayo, sour cream, BBQ sauce, mustard, vinegar, smoked paprika, salt, and pepper until smooth.
- Assemble the salad: In a large mixing bowl, combine pasta, smoked chicken, corn, tomatoes, onion, cheddar, pickles, and bacon (if using).
- Add dressing: Pour the creamy smoky dressing over the salad and toss until everything is coated.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Garnish with fresh parsley/cilantro and enjoy your BBQ-inspired pasta salad!
Would you like me to also make a lighter version (using Greek yogurt + less mayo) so it’s healthier but still creamy?