2boneless skinless chicken breastscooked and sliced
2cupscherry tomatoeshalved
2cobs of corncooked and corn removed from cob
2small zucchiniquartered lengthwise and sliced
2-3tablespoonsfresh chives
2-3tablespoonsfresh parsley
3/4cupolive oil
3tablespoonsbarbecue sauce
2tablespoonscider or red wine vinegar
2teaspoonsliquid honey
1teaspoonsalt
pinch of pepper
Instructions
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).
Notes
This pasta salad recipe is large enough for potlucks! The ingredients are easily halved if you are wanting a smaller batch.