Barbeque Chicken Pasta Salad Recipe -
Barbeque Chicken Pasta Salad Recipe

Barbeque Chicken Pasta Salad

Recipe by  

"Zesty and sweet, this unique pasta salad melds the flavors of barbeque chicken, pasta, and freshly diced vegetables for a delicious summer meal. Can also be made without the chicken or with less, for a side dish."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    1 hr 35 mins


  1. Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.
  3. In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled.
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Reviews More Reviews

Jul 17, 2011

Had this last night. Yum! We did change the whole wheat pasta for regular shell pasta. The kids love it also. I thought they all would of turn there noses up on it. Thanks for the recipe nenithel

Aug 01, 2011

My husband and I both loved this dish! I used what I had onhand - red pepper, frozen corn, and cilantro. I skipped the black beans, jicima, and red onion only because I didn't have the ingredients. I was looking for a light summer dish - and this was perfect! I look forward to making it the next time we have friends over for dinner.

Apr 12, 2012

This was very good and receives lots of compliments, but gets 4 stars as written. It's a 4.5 star with the following: The chicken step is a lot of work. If your local market sells fresh, cooked chicken, mix it with the cup of BBQ sauce and it saves a lot of time. Unless you really LOVE bell peppers, 4 bell peppers is a lot. So if you just LIKE bell peppers, reduce to 2 or 3 peppers and you'll have PLENTY. I substituted celery for the remaining amount of peppers and it adds a lot. I jullienned my jicama and it wilted by serving time. If serving cold, there are a few things that don't hold that well: Jicama and the cilantro. I'd suggest saving out at least some of the cilantro (since it does add a lot of flavor during the chill) and all of the jicama until closer to serving time.If you add a bit of green onion, it also helps to freshen the look of the salad. Finally, my impression was that it was a little too sweet (might depend on your BBQ sauce), so I added some lime mixed with a bit of water, olive oil, salt and pepper to add a slight citrus dimension -- about 1/3 of a cup of this lime vinagrette. Next time, I'll probably just whisk some lime just into the mayo before adding it into the salad. Makes a ton of food.

Mar 17, 2015

For me, this recipe was part of a "Pantry Challenge". I basically plugged a few ingredients in that I had on hand and this was one of the first recipes that popped up. I did scale this recipe back by half. I cannot find jicama anywhere in the area I live, so I just omitted it. I also did not add the jalapeno pepper because I was feeding two kids. To make this a little......cheaper, I did skip the step of cooking the chicken in the barbeque sauce only because I didn't want to overuse the little bit that I had in case I needed it for another recipe. I just cooked the chicken with some spices in my slow cooker for most of the day, cooled it and then pieced it out for the salad. Very interesting take on pasta salad, my two kids especially liked it. NO leftovers. I would make this again.

Jun 10, 2013

This is a very versatile salad to fit any family's taste. I've made this a several times and the family loves it with only a couple modifications due to our taste preference: only (1) orange and (1) red bell pepper, no jalapeno peppers and didn't have cilantro... Have to agree with previous reviews to leave out the jicama until ready to serve. I've made it with out any peppers or jicama (just didn't have any) instead added can of green beans & kidney beans... Tip: you bake the chicken breast in a smoky seasoning of personal preference & the BBQ sauce... We have also combined ranch dressing with the BBQ sauce (we use that on several salads!) Yum!!! Thank you for a wonderful and versatile salad nenithel!

Jun 05, 2013

Left out the pasta, mayo, jicama, cumin. Grilled some onion, sweet peppers, a serrano pepper, squash on skewers until tender/crisp, and grilled corn wrapped in the husk and foil, and served veggies with grilled chicken tossed with the corn, (scraped off the ears) black beans, a little BBQ sauce, diced mozzarella, fresh oregano, thyme, cilantro. So good!

Aug 17, 2012

My only problem with this recipe is that I didn't have a bowl big enough to comfortably fit all of this in (had to leave out the red onion). The flavor was great and this would be perfect to bring to a summer get together.

Jun 20, 2015

This recipe was so delicious!! It's a combination of things I wouldn't have put together but it turned out great- people had third helpings when I made it for a picnic. I used whole wheat rotini instead of shell, because I had it on hand and I prefer whole wheat and it was great. I also followed the advice of other commenters and only used 2 peppers and a few stalks of celery and that turned out great. I would caution other readers that this recipe makes A LOT of food!!! I filled two large serving bowls! I could have halved the recipe and been fine, but it's so good I'm not sad to have leftovers. Highly recommend!


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 61.6 g
  • 20%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 808 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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