Go Back
+ servings
BBQ chicken pasta salad in a wooden bowl.
Print Recipe
5 from 1 vote

Grilled Chicken Pasta Salad

This pasta salad is LOADED with tasty flavors and tossed in a creamy and delicious BBQ ranch dressing. Tender grilled BBQ chicken, tons of fresh veggies, roasted corn, and a sweet/zippy sauce make every single bite a little bit different.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: Chicken Pasta Salad
Servings: 12 people
Author: Susie Bulloch


  • 4 boneless, skinless chicken thighs
  • 1 Tablespoon Hey Grill Hey Sweet Rub link in recipe notes
  • 2 ears sweet corn husks and silk removed
  • 1 pound bowtie pasta cooked al dente according to package instructions and cooled
  • 8 ounces medium cheddar cheese cut into 1/2 inch cubes
  • ½ cup cherry tomatoes sliced in half
  • ½ cup yellow bell pepper cut into 1/4 inch thick slices
  • ¼ cup red onion thinly sliced
  • 1 avocado pitted, peeled, and diced
  • ¼ cup green onions whites and greens sliced

BBQ Ranch Dressing


  • Preheat. Turn on the grill and preheat it to 450 degrees F for two-zone cooking, with one high heat side and one indirect heat side.
  • Make the BBQ ranch dressing. Combine all ingredients for the dressing in a bowl and stir well to combine. Refrigerate in a sealed jar until ready to use.
  • Season. Season the chicken thighs on both sides with Hey Grill Hey Sweet Rub.
  • Grill the chicken and the corn. Place the seasoned chicken on the direct heat side of the grill. Also, add the corn to the direct heat side of the grill. Close the lid and cook for 4-6 minutes. Open the lid, flip the chicken, and rotate the corn on the cob. Close the lid again and grill for an additional 4-6 minutes. Remove the corn and check your chicken for doneness with an internal thermometer. Your thighs should read 165 degrees F. If they aren’t quite ready, move them to the indirect heat side of the grill, close the lid, and continue cooking until you hit your target temperature.
  • Chop the chicken. Remove the chicken to a cutting board to rest for 4-5 minutes before chopping it into bite-sized pieces. Also, remove the corn from the cob and cut the corn off the cob.
  • Assemble. Add the cooked noodles to a large serving bowl. Next, add in the cubed cheddar cheese, cherry tomatoes, bell pepper slices, red onion slices, diced avocado, and green onions. Add in the chopped chicken and corn. Stir to thoroughly combine.
  • Add the dressing. Right before serving, drizzle the BBQ ranch dressing over the salad and toss to evenly coat.
  • Enjoy. Serve the salad right after adding the dressing for the best flavor. Dig in!


Calories: 374kcal | Carbohydrates: 35g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 285mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 16mg | Calcium: 184mg | Iron: 3mg