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Barbecue Chicken Pasta Salad

Barbecue Chicken Pasta Salad: Your New Summer Favorite

A delightful Barbecue Chicken Pasta Salad featuring BBQ chicken, fresh vegetables, and creamy dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Breasts Cut into bite-sized pieces
  • 2 tbsp Olive Oil Or any neutral oil
  • 1 tsp Garlic Salt
  • 1 tsp Black Pepper Freshly cracked
For the Sautéed Veggies
  • 1 cup Whole Kernel Corn Canned or fresh
  • 1 tbsp Butter Or olive oil for a dairy-free version
  • 1/4 tsp Cayenne Pepper Omit for milder taste
For the Salad Base
  • 1 cup Seedless Cucumber Diced
  • 1 cup Red Bell Pepper Diced
  • 1/2 cup Red Onion Diced
  • 1/4 cup Green Onions Chopped
For the Pasta and Cheese
  • 8 oz Spiral-Shaped Pasta Such as fusilli or cavatappi
  • 1 cup Cheddar Cheese Diced
For the Dressing
  • 1 packet Hidden Valley Ranch Dressing Mix
  • 1/2 cup Buttermilk
  • 1/4 cup Mayonnaise
  • 1/2 cup Barbecue Sauce Your favorite brand
  • 1 tsp Soy Sauce Omit for gluten-free
For Extra Flavor
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Parsley

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • colander

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil and add spiral-shaped pasta. Cook according to package instructions, about 8-10 minutes.
  2. Cut chicken breasts into bite-sized pieces, drizzle with olive oil, and season with garlic salt and black pepper. Toss to coat.
  3. Melt butter in a skillet over medium heat, add corn and sauté with cayenne pepper for about 5 minutes.
  4. In the same skillet, cook chicken over medium-high heat for about 6-8 minutes until golden brown and cooked through.
  5. Finely dice cucumber, red bell pepper, red onion, and green onions. Add to a large mixing bowl.
  6. Cut cheddar cheese into small cubes and set aside.
  7. Prepare ranch dressing mix with buttermilk and mayonnaise according to packet instructions. Refrigerate for at least 10 minutes.
  8. In a large bowl, mix cooled pasta, sautéed corn, chopped vegetables, and diced cheddar cheese.
  9. Stir barbecue sauce into the cooled chicken to coat evenly.
  10. Fold the barbecue sauce into the ranch dressing, adjusting to taste.
  11. Add dressed chicken to the large bowl with pasta and veggies. Toss gently to combine.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

For the best flavor, chill chicken and veggies before mixing. Use fresh herbs for enhanced flavor.

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