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Colorful barbecue chicken pasta salad served in a bowl for summer gatherings

Barbecue Chicken Pasta Salad

This vibrant Barbecue Chicken Pasta Salad combines succulent barbecued chicken, colorful vegetables, and a tangy dressing, making it perfect for summer picnics and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, BBQ
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces Chicken Breasts Main protein source
  • 2 tablespoons Olive Oil Any cooking oil works too
  • 1 teaspoon Garlic Salt Swap with regular salt and fresh garlic if desired
  • 0.5 teaspoon Black Pepper Use white pepper for a milder taste
  • 1 cup Whole Kernel Corn Fresh corn in season is even better!
  • 1 piece Seedless Cucumber Zucchini can be a good substitute
  • 1 piece Red Bell Pepper Feel free to use other bell pepper colors
  • 0.5 cup Red Onion Shallots can work for a milder flavor
  • 2 pieces Green Onions Chives can be used as an alternative
  • 8 ounces Spiral Shaped Pasta Substitute with gluten-free pasta if needed
  • 1 cup Cheddar Cheese Try Monterey Jack or Mozzarella for something milder
  • 1 packet Hidden Valley Ranch Dressing Homemade ranch is a fantastic alternative too
  • 0.5 cup Barbecue Sauce Open Pit recommended
  • 1 tablespoon Soy Sauce Adjust according to personal taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Parsley

Method
 

Cooking Chicken
  1. Start by preheating your oven to 375°F (190°C) if you’re roasting the chicken.
  2. Drizzle olive oil over the chicken breasts and rub them with garlic salt and black pepper.
  3. Place them on a baking tray and roast for about 25-30 minutes, or until they reach an internal temperature of 165°F (75°C).
  4. You may also grill the chicken for a smoky flavor—it’s perfect for summer!
Cooking Pasta
  1. While the chicken is cooking, bring a large pot of salted water to a boil.
  2. Add the spiral-shaped pasta and cook according to package instructions until al dente.
  3. Drain and rinse with cold water to stop the cooking process and cool the pasta down.
Preparing Vegetables
  1. Once your chicken is cooked and cooled, chop it into bite-sized pieces.
  2. In a large mixing bowl, combine the chopped chicken, corn, diced cucumber, diced red bell pepper, chopped red onion, and sliced green onions.
  3. The freshness of these vegetables is vital to the overall taste!
Making Dressing
  1. In another bowl, whisk together the Hidden Valley Ranch dressing, barbecue sauce, soy sauce, garlic powder, onion powder, oregano, and parsley.
  2. This blend of flavors creates a delicious base that will tie all the ingredients together beautifully.
Combining Ingredients
  1. Add the cooled pasta and shredded cheddar cheese to the chicken and vegetable mixture.
  2. Pour the dressing over everything and gently toss until all ingredients are well coated.
  3. The dressing brings a delightful moisture that enhances each bite.
Chilling and Serving
  1. Let the salad chill in the refrigerator for about 30 minutes before serving.
  2. This allows the flavors to meld together wonderfully.
  3. Serve it cold, garnished with additional green onions or fresh herbs for an added touch.

Notes

If you're keen on maximizing flavor, try marinating the chicken in barbecue sauce for several hours or overnight. Don’t hesitate to play with the veggies — this salad is versatile! If you have other favorites in your fridge, feel free to get creative.