1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to the package instructions until al dente.
• Drain the pasta and rinse under cold water to cool quickly and stop further cooking.
• Transfer the cooled pasta to a large mixing bowl.

2. Prepare the BBQ Chicken

• Use pre-cooked shredded chicken tossed in your favorite BBQ sauce.
• Alternatively, grill or bake chicken breasts, shred or dice them, and toss with BBQ sauce for flavor.
• Allow chicken to cool slightly before mixing it with other ingredients.

3. Chop and Prep Vegetables

• Dice red and yellow bell peppers into small cubes.
• Finely chop the red onion.
• Measure out corn and cheese.
• If desired, roast corn in a dry pan for a smoky effect.

4. Make the Creamy BBQ Dressing

• In a separate bowl, combine mayonnaise, Greek yogurt, BBQ sauce, lemon juice, garlic powder, paprika, Dijon mustard, salt, and black pepper.
• Whisk until smooth and creamy.
• Adjust seasoning to taste and thin with a splash of water or milk if needed.

5. Assemble the Salad

• Add shredded BBQ chicken, chopped vegetables, corn, cheese, and dressing to the pasta.
• Gently toss all ingredients together until well coated and evenly mixed.
• Taste and adjust seasoning or add extra BBQ sauce if desired.

6. Chill and Serve

• Cover and refrigerate the salad for at least 30 minutes to let flavors meld.
• Before serving, give it another gentle toss and garnish with fresh herbs.
• Serve cold or at room temperature.