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Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad: A Bright Twist on Summer Flavor

A vibrant Barbecue Chicken Pasta Salad that combines tender BBQ chicken, crisp cucumbers, sweet corn, and colorful bell peppers, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Chicken Breasts Approx. 1 1/2 lbs; substitute with rotisserie chicken for ease.
  • 1 lb Spiral Pasta Fusilli/gemelli/cavatappi works best.
  • 1 can Whole Kernel Corn Fresh or frozen corn is a great alternative.
  • 1 Seedless Cucumber Can be swapped for bell peppers if desired.
  • 1 Red Bell Pepper You can use yellow or green pepper for variation.
  • 1 medium Red Onion Opt for green onions for a milder taste.
  • 4-6 Green Onions Adds freshness and mild onion flavor.
  • 8 oz Cheddar Cheese Consider Monterey Jack or a dairy-free option if needed.
For the Dressing
  • 0.4 oz Hidden Valley Ranch Dressing Packet Store-bought ranch can serve as a substitute.
  • 1 cup Buttermilk Enhances creaminess.
  • 1 cup Mayonnaise For a lighter version, use Greek yogurt.
  • 1 cup Barbecue Sauce Preferably Open Pit; use your favorite brand.
  • 1/2 tablespoon Soy Sauce Can be left out for a gluten-free version.
For Seasoning
  • 2 teaspoons Olive Oil Can be substituted with any cooking oil.
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Black Pepper
  • pinch Cayenne Pepper Adjust according to your spice tolerance.
  • pinch Black Pepper
  • 1/2 tablespoon Garlic Powder Fresh can be used if preferred.
  • 1/2 tablespoon Onion Powder Fresh can be used if preferred.
  • 1 tablespoon Dried Oregano Fresh herbs can substitute for vibrant flavor.
  • 2 teaspoons Dried Parsley Fresh herbs can substitute for vibrant flavor.

Equipment

  • Large pot
  • large skillet
  • Medium bowl
  • Mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil a large pot of water, add a pinch of salt, cook the pasta for 8-10 minutes until al dente, drain, and rinse under cold water.
  2. Prepare the Chicken: Pat chicken dry, cut into pieces, season with olive oil, garlic salt, and black pepper.
  3. Sauté the Corn: Melt butter in a skillet, add corn and seasonings, sauté for about 5 minutes.
  4. Cook the Chicken: In the same skillet, cook the seasoned chicken for 6-8 minutes until golden brown.
  5. Chop the Vegetables: Wash and dice the cucumber, red bell pepper, onion, and green onions.
  6. Dice the Cheese: Cut cheddar cheese into small cubes.
  7. Prepare the Dressing: Mix ranch packet, buttermilk, and mayonnaise in a medium bowl.
  8. Mix the BBQ Sauce: Combine barbecue sauce, soy sauce, garlic powder, and onion powder.
  9. Combine Ingredients: Add barbecue sauce to cooled chicken, mix with pasta, corn, and vegetables.
  10. Dress the Salad: Mix ranch dressing with some barbecue sauce, drizzle over the salad.
  11. Serve and Garnish: Transfer to a dish, drizzle with more barbecue sauce, and sprinkle with parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Rinse pasta in cold water to prevent gumminess. Dress right before serving for freshest taste. Use quality barbecue sauce for best flavor.

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