Buffalo Chicken Pasta Salad (Print)

A zesty cold pasta salad with buffalo chicken, crisp vegetables, and creamy ranch dressing perfect for any occasion.

# Components:

→ Pasta

01 - 12 oz rotini or penne pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or cubed
03 - 1/3 cup buffalo wing sauce

→ Vegetables

04 - 1 cup celery, finely diced
05 - 1 cup red bell pepper, diced
06 - 1/2 cup red onion, finely chopped
07 - 1 cup cherry tomatoes, halved

→ Dressing

08 - 3/4 cup ranch dressing
09 - 1/4 cup sour cream
10 - 1 tablespoon lemon juice

→ Garnish

11 - 1/2 cup crumbled blue cheese
12 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - In a medium bowl, toss the cooked chicken with buffalo wing sauce until evenly coated.
03 - In a large mixing bowl, combine the cooled pasta, buffalo chicken, celery, red bell pepper, red onion, and cherry tomatoes.
04 - In a small bowl, whisk together ranch dressing, sour cream, and lemon juice until smooth and well combined.
05 - Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld and develop.
07 - Before serving, garnish with crumbled blue cheese and fresh chives or parsley if desired.

# Expert Advice:

01 -
  • It tastes like buffalo wings but without the mess, and you can eat it with a fork at a picnic table.
  • The creamy ranch dressing cools down the heat just enough to keep you coming back for more.
  • It holds up beautifully in the fridge, so you can make it the night before and let the flavors get even better.
  • The crunch from celery and peppers makes every bite feel fresh and satisfying.
02 -
  • Rinse your pasta under cold water after draining or it will clump together and soak up too much dressing too fast.
  • Do not skip the chilling time, the salad tastes twice as good after it has had a chance to sit and the flavors marry.
  • If you are making this ahead, hold back a little dressing and toss it in right before serving so the pasta does not dry out.
  • Taste the buffalo sauce before you add it, some brands are way hotter than others and you can always add more but you cannot take it back.
03 -
  • Use rotisserie chicken to save time, and do not be afraid to use the dark meat for extra flavor.
  • Chill your serving bowl in the fridge before you add the salad, it keeps everything colder longer at outdoor events.
  • If you are not a fan of blue cheese, try shredded cheddar or pepper jack instead for a milder cheesy finish.
  • Make a double batch if you are feeding a crowd, this one always goes faster than you think.
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