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High Protein Honey BBQ Pasta Salad - Sweet, Smoky, and Satisfying

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces high-protein or chickpea pasta (rotini or penne work well)
  • 2 cups cooked chicken breast, chopped or shredded (rotisserie is great)
  • 1 cup plain 2% Greek yogurt
  • 1/3 cup light mayonnaise (or more Greek yogurt)
  • 1/2 cup honey BBQ sauce (plus extra to taste)
  • 1 tablespoon honey (optional, for extra sweetness)
  • 1 tablespoon apple cider vinegar or lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (canned, drained; or thawed frozen)
  • 1/2 cup black beans, rinsed and drained (optional for extra protein)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (or parsley if you prefer)
  • 1/2 cup shredded reduced-fat cheddar or pepper jack (optional)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente per package directions. Drain and rinse briefly under cool water to stop the cooking and prevent clumping.
  2. Whisk the dressing: In a large bowl, combine Greek yogurt, mayonnaise, honey BBQ sauce, honey (if using), vinegar or lime, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Taste and adjust sweetness, tang, or heat.
  3. Prep the mix-ins: While the pasta cooks, chop the chicken, halve the tomatoes, dice the pepper, and finely chop the onion and cilantro. Rinse and drain beans and corn if using canned.
  4. Combine: Add the cooled pasta to the bowl with the dressing. Toss until every piece is well coated.
  5. Fold in the good stuff: Add chicken, tomatoes, corn, black beans, bell pepper, onion, cilantro, and cheese (if using). Gently fold to combine without crushing the tomatoes.
  6. Adjust seasoning: Add a splash more BBQ sauce for sweetness and smoke, a squeeze of lime for brightness, or extra salt and pepper to taste.
  7. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld. If the salad thickens as it chills, loosen with a spoonful of yogurt or a drizzle of olive oil before serving.
  8. Serve: Top with a little extra cilantro or a dusting of smoked paprika. Serve cold or at cool room temperature.