Pasta salad and barbecued chicken are a natural pairing for summer celebrations like the Fourth of July. They're even better in the same dish.

This fast and easy recipe starts with a traditional base of pasta and diced vegetables. But instead of mayonnaise, which can be cloying, it is tossed with sour cream. Low-fat versions would be fine, though regular delivers unbeatable creamy richness.

The sour cream is the perfect foil for the vinegary chicken that gets tossed into the salad. The meat from a rotisserie chicken is tossed with bottled barbecue sauce spiked with lime juice and hot sauce. The result is creamy, sharp, soft and crunchy.

If you're already at the grill, you could skip the rotisserie chicken and just toss on a few chicken breasts. You'll need about 1 pound of cooked chicken meat.

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