Skip to main content

BBQ chicken pasta salad

Skip to IngredientsSkip to Method
  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar

The whole family will love this BBQ chicken pasta salad. It’s quick, easy and a great idea for summer.

  • Serves4
  • Cook time5 minutes
  • Prep time20 minutes
A bowl of bbq chicken pasta salad with peri peri marinande


  • 250g farfalle pasta
  • 200g snow peas, trimmed, halved lengthways
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 1 cup (120g) frozen peas
  • 1 bunch baby broccoli, cut into 5cm lengths
  • 1 Coles Portuguese Hot Roast Chicken, skin and bones removed, shredded
  • 1/2 cup (125ml) Nando’s Peri-Peri Marinade Lemon & Herb
  • 1/4 cup mint sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, asparagus, peas and baby broccoli in the last 2 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.
  2. Step 2

    Add the chicken to the pasta mixture. Drizzle with marinade. Toss to combine.
  3. Step 3

    Divide the pasta salad evenly among serving bowls. Sprinkle with mint sprigs. Season.

    Serve with lemon zest.

    Add more veg:Pasta salad is a great way to use up veggies in the fridge, like chargrilled corn, capsicum or zucchini.

Nutrition Information

Per Serve

Energy: 2892kJ/692 Cals (33%)

Protein: 59g (118%)

Fat: 18g (26%)

Sat fat: 4g (17%)

Carb: 68g (22%)

Sugar: 9g (10%)

Fibre: 9g (30%)

Sodium: 449mg (22%)