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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

435 calories; 16.4 g total fat; 24 mg cholesterol; 808 mg sodium. 61.6 g carbohydrates; 15 g protein; Full Nutrition


Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2011
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. Read More
(16)

Most helpful critical review

Rating: 1 stars
07/10/2016
As of now this is a 1-star review. Accidentally put too much cumin in and its awful! Any way to combat the taste? I would like to try and "fix" it without having to make a whole new batch. Any suggestions? Read More
50 Ratings
  • 5 star values: 29
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/08/2016
Was very tasty! Cut back on the peppers a bit... Apparently some of you folks don't understand what a review is....like Cheryl2008 for instance "Left out the pasta mayo jicama cumin." So Cheryl you didn't make this pasta salad yet you review it? Why not post your own recipe? Read More
(52)
Rating: 4 stars
07/24/2016
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. UPDATE: I've started cutting back on the mayo and have increased evoo and lime. Just fresher tasting that way. Read More
(26)
Rating: 5 stars
08/01/2011
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. Read More
(16)
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Rating: 4 stars
07/17/2011
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 Read More
(15)
Rating: 4 stars
06/10/2013
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! Read More
(9)
Rating: 4 stars
03/17/2015
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. Read More
(9)
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Rating: 5 stars
08/09/2013
Only deviated by cutting some of the ingredients in half I only used one can of beans one cup of frozen corn one jalapeno (since it was all I had) one red and one orange pepper (again all I had!) cooked up 4 good sized chicken breasts and I didn t use jicama. And I also used one box of medium bow tie pasta as that was all I had. This was surprisingly fantastic! My husband and 4yr old devoured it. We had it warm the first night then cold leftovers for lunch the next few days (it makes a TON!). It tasted great both ways but I preferred it cold. This is a great summer recipe and would be perfect for potlucks since it makes SO much! Read More
(4)
Rating: 5 stars
06/20/2015
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! Read More
(4)
Rating: 5 stars
07/14/2016
No changes necessary it was great! Read More
(2)