Serves 8     adjust servings

BBQ Chicken Pasta Salad with Tomatoes, Zucchini and Corn

Preparation 15:00 Prep Time
Cook Time 6:00 Cook Time
Total Time 21:00 Total Time


  • 1 (340g) box Catelli Ancient Grains Fusilli pasta
  • 2 boneless skinless chicken breasts, cooked and sliced
  • 2 cups cherry tomatoes, halved
  • 2 cobs of corn, cooked and corn removed from cob
  • 2 small zucchini, quartered lengthwise and sliced
  • 2-3 tablespoons fresh chives
  • 2-3 tablespoons fresh parsley
  • 3/4 cup olive oil
  • 3 tablespoons barbecue sauce
  • 2 tablespoons cider or red wine vinegar
  • 2 teaspoons liquid honey
  • 1 teaspoon salt
  • pinch of pepper


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).


Recipe Notes

This pasta salad recipe is large enough for potlucks! The ingredients are easily halved if you are wanting a smaller batch.

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