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High Protein BBQ Chicken Pasta Salad

High protein BBQ chicken salad with protein pasta, tossed in a ranch-BBQ dressing for a creamy, smoky bite. This meal-prep friendly pasta salad layers shredded BBQ chicken, black beans, and corn with cheddar and a cold, refreshing finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 large bowl

Method
 

Cook and cool the pasta
  1. Cook the protein pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Spread the rinsed pasta on a sheet pan to cool slightly while you prep the chicken and vegetables.
Build the BBQ chicken and dressing
  1. Toss the shredded cooked chicken with 1/2 cup BBQ sauce until evenly coated and glossy.
  2. Mix the ranch dressing with 2 tablespoons BBQ sauce until uniform in color and creamy.
Assemble the salad
  1. Combine pasta, BBQ chicken, black beans, corn kernels, diced red bell pepper, diced red onion, and shredded cheddar in a large bowl.
  2. Pour the ranch-BBQ dressing over the salad and toss to coat every bite.
  3. Add salt and pepper to taste, then toss again to distribute seasoning.
Chill and serve
  1. Refrigerate for at least 1 hour so the pasta absorbs the dressing and the flavors meld.
  2. Top with chopped cilantro right before serving for a fresh, bright finish.

Notes

Pro tip: rinse the pasta with cold water and chill before serving—this keeps the pasta salad from loosening and helps the dressing cling. Refrigerate in an airtight container for 3–4 days; freeze is not recommended because the pasta and dairy-based dressing can change texture. For a lighter option, use part-skim cheddar and reduced-fat ranch.