Go Back
–+ servings
Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad that Screams Summer Fun

Enjoy a vibrant Barbecue Chicken Pasta Salad that combines tender BBQ chicken, crisp vegetables, and creamy ranch dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Spiral Pasta Substitute with gluten-free pasta for a gluten-free version.
  • 1-1.5 lbs Chicken Breasts Feel free to use boneless chicken thighs for a juicier option.
  • 1 Seedless Cucumber Swap with zucchini for a different texture if desired.
  • 1 Red Bell Pepper Yellow or orange bell peppers as substitutes.
  • 1 Red Onion Shallots can be used for a milder taste.
  • 1 can Sweet Corn Fresh or frozen corn is also an alternative.
  • 1 Green Onions Chives make a nice substitution.
  • 1 cup Cheddar Cheese Use Monterey Jack or Pepper Jack for a spicier kick.
For the Dressing
  • 1 packet Hidden Valley Ranch Dressing Homemade ranch can add freshness.
  • 1 cup Barbecue Sauce Any favorite BBQ sauce works.
  • 1 tablespoon Soy Sauce Use tamari for gluten-free option.
For Seasoning
  • 1 teaspoon Garlic Salt Swap in fresh garlic for additional flavor.
  • 1 teaspoon Black Pepper Adjust to suit your taste.
  • 1 teaspoon Cayenne Pepper Increase or decrease based on spice preference.
  • 1 teaspoon Garlic Powder Can use fresh garlic as a substitute.
  • 1 teaspoon Onion Powder Fresh onion can also be used.
  • 1 teaspoon Dried Oregano Fresh oregano enhances flavor.
  • 1 teaspoon Dried Parsley Fresh parsley makes excellent substitutes.

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions for Barbecue Chicken Pasta Salad
  1. Cook pasta in a large pot of salted water for 8-10 minutes until al dente. Drain and cool under cold water.
  2. Cut chicken into bite-sized pieces and season with olive oil, garlic salt, and black pepper.
  3. Sauté sweet corn with cayenne pepper and black pepper in butter for about 5 minutes.
  4. Cook the seasoned chicken in the skillet for 6-8 minutes until fully cooked.
  5. Chop cucumber, bell pepper, onion, and green onions into small pieces.
  6. Dice cheddar cheese and add to the mixing bowl with the chopped vegetables.
  7. Prepare ranch dressing as per packet instructions and refrigerate.
  8. Mix barbecue sauce with soy sauce, garlic powder, onion powder, dried oregano, and dried parsley.
  9. Toss cooked chicken with some barbecue sauce mixture to coat.
  10. In a mixing bowl, combine pasta, chicken, corn, and vegetables. Add ranch dressing and mix gently.
  11. Adjust seasoning, sprinkle with parsley, and serve chilled or store in the fridge.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

This salad can be prepped a day in advance, making it perfect for picnics or BBQs. Add ranch dressing just before serving for best results.

Tried this recipe?

Let us know how it was!