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Barbecue Chicken Pasta Salad

Flavorful Barbecue Chicken Pasta Salad for Summer Bliss

This Barbecue Chicken Pasta Salad is a delicious summer dish filled with smoky chicken, crisp vegetables, and creamy dressing, perfect for outdoor gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Spiral Pasta gluten-free options are available
For the Chicken
  • 2 breasts Boneless Chicken recommended for easy cooking
  • 2 tablespoons Olive Oil can substitute vegetable oil
  • 1 teaspoon Garlic Salt or use regular salt mixed with garlic powder
  • 1 teaspoon Black Pepper adjust according to taste
For the Vegetables
  • 1 cup Cucumber any variety works
  • 1 cup Red Bell Pepper can substitute with green bell pepper
  • 1 small Red Onion or green onions for a milder taste
  • 1 cup Corn canned or fresh
  • 2 tablespoons Green Onions optional for garnish
For the Dressing
  • 1 packet Hidden Valley Ranch Dressing any ranch mix can be used
  • 1/2 cup Barbecue Sauce choose your favorite
  • 1 tablespoon Soy Sauce opt for low-sodium
  • 1 teaspoon Garlic Powder enhances flavor
  • 1 teaspoon Onion Powder easy to add for flavor
  • 1 teaspoon Dried Oregano adds earthiness
  • 1 tablespoon Dried Parsley optional garnish
For the Sauté
  • 1 tablespoon Butter can replace with olive oil
  • 1/4 teaspoon Cayenne Pepper adjust according to spice preference
For the Cheese
  • 1 cup Cheddar Cheese can substitute mozzarella or dairy-free alternatives

Equipment

  • Large pot
  • Colander
  • large skillet
  • Mixing bowl
  • Spoon

Method
 

Step-by-Step Instructions for Barbecue Chicken Pasta Salad
  1. Cook the Pasta: Boil salted water, cook spiral pasta for 8-10 minutes until al dente, drain, and rinse under cold water.
  2. Prepare the Chicken: Cube boneless chicken, marinate with olive oil, garlic salt, and black pepper.
  3. Sauté the Corn: Melt butter in a skillet, sauté corn with cayenne and black pepper for 3-4 minutes.
  4. Cook the Chicken: In the same skillet, cook marinated chicken until golden and cooked through for 6-8 minutes, add barbecue sauce.
  5. Chop the Vegetables: Dice cucumber, red bell pepper, and red onion; mix with the sautéed corn.
  6. Mix the Dressing: Prepare ranch dressing according to packet instructions.
  7. Combine Ingredients: Add cooled pasta, vegetables, and chicken together; toss gently.
  8. Toss with Dressing: Drizzle ranch dressing over salad, toss until evenly coated.
  9. Serve and Enjoy: Chill for at least 30 minutes before serving; garnish as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Make ahead and store in an airtight container for up to 3 days; can freeze pasta and chicken mixture for up to 2 months.

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