Cook pasta according to package directions. Drain and toss with oil to prevent sticking. Cool.
In a large bowl, combine pasta, chicken, tomatoes, corn, zucchini, chives and parsley.
Whisk together oil, barbecue sauce, vinegar, honey, salt and pepper and drizzle over salad. Add more or less herbs, salt or pepper to taste if desired.
Serve room temperature or refrigerate until ready to eat (up to 24 hours in advance).
This pasta salad recipe is large enough for potlucks! The ingredients are easily halved if you are wanting a smaller batch.