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.
|Amount Per Serving||As Served|
|Calories 471kcal Calories from fat 209|
|% Daily Value|
|Total Fat 23g||35%|
|Saturated Fat 3g||15%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|