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High Protein BBQ Chicken Pasta Salad

High protein BBQ chicken pasta salad with protein pasta, BBQ-shredded chicken, and a ranch-BBQ dressing. Packed with black beans, corn, peppers, and cheddar for a meal-prep friendly, hearty cold salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta
  • 1 lb protein pasta (chickpea or lentil)
Chicken
  • 3 cup cooked chicken breast, shredded
BBQ components
  • 1 cup BBQ sauce
  • 2 tbsp BBQ sauce (for dressing)
Beans and corn
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
Vegetables
  • 1 red bell pepper, diced
  • 0.5 cup red onion, diced
Dressing and cheese
  • 0.5 cup ranch dressing
  • 1 cup cheddar cheese, shredded
Finishing
  • 0.25 cup cilantro, chopped
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the protein pasta
  1. Cook protein pasta according to package directions until tender, then drain and rinse with cold water to cool it quickly and stop the cooking.
  2. Spread the drained pasta out on a sheet pan and let it come to room temperature while you prep the remaining ingredients, about 5 to 10 minutes (no additional cooking).
Make the BBQ chicken and dressing
  1. Toss the shredded chicken with 1/2 cup BBQ sauce until evenly coated, then set aside.
  2. Mix ranch dressing with 2 tablespoons BBQ sauce until smooth, then set aside.
Assemble the salad
  1. Combine pasta, BBQ chicken, black beans, corn, bell pepper, red onion, and cheese in a large bowl.
  2. Pour the ranch-BBQ dressing over the salad and toss until everything is coated.
Chill and finish
  1. Refrigerate for at least 1 hour so the flavors meld and the pasta firms up slightly.
  2. Top with cilantro before serving for a fresh, green finish.

Notes

Pro tip: rinse the protein pasta with cold water to prevent clumping and to keep the salad crisp after chilling. Store covered in the refrigerator for up to 4 days; it’s best after the 1-hour chill but holds well. Freeze: no, freezing can soften the vegetables and pasta texture. Dietary swap: use dairy-free ranch and a dairy-free cheddar-style shred to make it dairy-free while keeping the same meal-prep format.