Buffalo Chicken Pasta Salad (Printable)

Tender buffalo chicken, crunchy vegetables, and creamy ranch dressing tossed with cold pasta. Ideal for gatherings.

# What You Need:

→ 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

# How to Make It:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
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.
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.
07 - Before serving, garnish with crumbled blue cheese and fresh chives or parsley if desired.

# Expert Advice:

01 -
  • It tastes like buffalo wings without the mess, and you can eat it with a fork on a paper plate.
  • The creamy ranch cools down the heat just enough to keep you coming back for more.
  • It holds up beautifully in a cooler, so you can make it hours ahead and not worry.
  • Everyone always asks what makes it so addictive, and the answer is layers of flavor in every bite.
02 -
  • Always rinse the pasta with cold water after draining, or it will clump together and absorb too much dressing before it even chills.
  • Toss the chicken with buffalo sauce while it's still warm if you can; it absorbs the flavor better than cold chicken does.
  • If you dress the salad more than a few hours ahead, hold back a little dressing to stir in before serving, since the pasta drinks it up over time.
03 -
  • Use rotisserie chicken from the grocery store to cut your prep time in half and add extra flavor without any effort.
  • If you're not a fan of blue cheese, try shredded cheddar or pepper jack instead for a different kind of richness.
  • Always taste the salad after it's chilled; cold food needs more seasoning than warm food, so don't be afraid to add a little extra salt, pepper, or lemon juice before serving.
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