Save My neighbor brought this to a block party last July, and I watched it disappear before the burgers even came off the grill. The tang of buffalo sauce mixed with cool ranch and crisp celery was so unexpected in a pasta salad that I asked for the recipe on the spot. She laughed and said she threw it together that morning with leftover rotisserie chicken. I made it the next weekend for a family cookout, and my brother-in-law went back for thirds.
I started making this for potlucks because I got tired of bringing the same boring coleslaw. The first time I set the bowl down, people looked skeptical—buffalo and pasta seemed like an odd match. But after one taste, the conversation shifted from polite interest to genuine excitement. Now friends text me the week before gatherings to make sure I'm bringing it.
Ingredients
- Rotini or penne pasta: The spirals and ridges grab onto the dressing and buffalo sauce, so every forkful is full of flavor instead of just plain noodles.
- Cooked chicken breast: Rotisserie chicken is your best friend here; it's already juicy and seasoned, and you can shred it in under a minute.
- Buffalo wing sauce: This is what gives the salad its signature kick, so use a brand you actually like eating on wings.
- Celery: The crunch cuts through the richness and adds that classic buffalo wing experience you expect.
- Red bell pepper: It brings sweetness and color, and I've learned that orange or yellow peppers work just as well.
- Red onion: A little sharpness wakes up the whole dish, but if raw onion is too much for you, soak the chopped pieces in cold water for five minutes first.
- Cherry tomatoes: They burst with juice and freshness, balancing out the creamy, spicy elements beautifully.
- Ranch dressing: This is the cooling agent that makes the heat manageable and ties everything together.
- Sour cream: It thickens the dressing and adds a slight tang that makes the ranch taste homemade.
- Lemon juice: Just a tablespoon brightens the whole bowl and keeps it from feeling heavy.
- Blue cheese: If you love blue cheese with wings, you'll love it here; if not, skip it and no one will miss it.
- Fresh chives or parsley: A handful of green on top makes it look like you put in way more effort than you did.
Instructions
- Cook the pasta:
- Boil it in well-salted water until it's just tender, then drain and rinse under cold water to stop the cooking. This keeps the noodles from turning mushy when you toss them with the dressing later.
- Coat the chicken:
- Toss your cooked chicken with the buffalo sauce in a bowl until every piece is covered. The chicken soaks up the flavor while you prep everything else.
- Combine the base:
- In your largest mixing bowl, add the cooled pasta, buffalo chicken, celery, bell pepper, onion, and tomatoes. Use your hands or a big spoon to mix gently so nothing gets squashed.
- Make the dressing:
- Whisk together the ranch, sour cream, and lemon juice until it's smooth and pourable. Taste it and adjust if you want more tang or creaminess.
- Dress the salad:
- Pour the dressing over the pasta mixture and fold everything together until each piece is lightly coated. Don't overdress it; you can always add more, but you can't take it away.
- Chill and rest:
- Cover the bowl and refrigerate for at least 30 minutes. The flavors need time to marry, and the pasta will soak up some of the dressing as it sits.
- Finish and serve:
- Right before serving, sprinkle the blue cheese and fresh herbs on top. It looks vibrant and tastes even better cold.
Save The summer I made this for my cousin's graduation party, it sat on a picnic table in 90-degree heat for two hours and still tasted perfect. People kept coming back, forks in hand, saying they couldn't stop eating it. That's when I realized this wasn't just another pasta salad—it was the kind of dish that makes people linger at the table and talk a little longer.
Making It Your Own
If you want more heat, stir in extra buffalo sauce or a pinch of cayenne pepper after you've dressed the salad. For a milder version, swap half the buffalo sauce for barbecue sauce, which adds sweetness without the burn. I've also made it with shredded turkey and a drizzle of honey, and it was just as good. You can toss in shredded carrots, diced avocado, or even crispy bacon bits if you're feeling adventurous.
Storing and Serving
This salad tastes best when it's had time to chill and the flavors have settled into each other. I usually make it in the morning and serve it at dinner, or even the night before a big event. It keeps well in the fridge for up to two days, though the vegetables may release a little moisture. Just give it a good stir before serving, and if it looks dry, add a spoonful of ranch or a squeeze of lemon to bring it back to life.
What to Serve Alongside
This pasta salad is hearty enough to be a main dish on its own, especially for lunch or a light dinner. At cookouts, I like to serve it next to grilled corn, watermelon slices, and something simple like chips or garlic bread. It also pairs well with pulled pork sandwiches or hot dogs if you're feeding a crowd.
- Keep a bottle of extra buffalo sauce on the table for anyone who wants to dial up the heat.
- If you're serving it outdoors, keep the bowl on ice or in a cooler to stay food-safe in warm weather.
- Leftovers make an excellent next-day lunch, and the flavors somehow taste even better after another night in the fridge.
Save This is the kind of recipe that makes you look like a genius without much work, and it never fails to start a conversation. Bring it once, and I promise you'll be asked to bring it again.
Recipe Help & Answers
- → Can I make this ahead of time?
Yes, this dish is perfect for advance preparation. Combine all ingredients and refrigerate for at least 30 minutes to allow flavors to blend. It keeps well for up to 2 days in the refrigerator, making it ideal for meal prep or potluck planning.
- → How do I adjust the spice level?
For extra heat, increase the amount of buffalo wing sauce or add a pinch of cayenne pepper to the mixture. For less spice, reduce the buffalo sauce and incorporate more ranch dressing instead.
- → What are good substitutions for ingredients?
Use rotisserie chicken for quicker preparation, substitute Greek yogurt for sour cream for a lighter version, or replace celery with cucumber for a different crunch. Blue cheese can be omitted or replaced with feta or cheddar.
- → Is this suitable for dietary restrictions?
This dish contains dairy and wheat. For a dairy-free version, use dairy-free ranch dressing and omit blue cheese. Gluten-free pasta works as a substitute for traditional rotini.
- → How should this be stored and served?
Keep covered in the refrigerator and serve chilled. If the pasta absorbs too much dressing while stored, add a splash of ranch dressing before serving to refresh the consistency.
- → What pasta shapes work best?
Rotini and penne are ideal because their shapes hold dressing well. Other short pasta like fusilli or farfalle work great too. Avoid long pasta like spaghetti as it doesn't mix as easily.