Buffalo Chicken Pasta Salad

My neighbor brought this to a block party three summers ago, and I watched the bowl empty in minutes. The tangy heat of buffalo sauce mixed with cool, creamy ranch over pasta felt like a revelation. I asked for the recipe on the spot, scribbled it on a napkin, and made it the very next weekend. It's been my go-to ever since for gatherings where I want something bold but easy to pull together.

I once made this for a potluck at work, and someone asked if I'd catered it. I laughed because I'd thrown it together in less than half an hour that morning. The trick is tossing the chicken in buffalo sauce while it's still warm so it soaks up every bit of flavor. By lunchtime, the pasta had absorbed just enough dressing to stay creamy without getting soggy, and the celery added that perfect crunch against the tender noodles.

Ingredients

• Rotini or penne pasta: Rotini holds onto the dressing better with its spirals, but penne works great if that's what you have on hand.
• Cooked chicken breast: Shredded rotisserie chicken saves time and adds a slightly smoky flavor that pairs beautifully with the buffalo sauce.
• Buffalo wing sauce: Use your favorite brand, but avoid anything too watery or it'll dilute the dressing.
• Celery: Dice it small so every bite gets that crisp, refreshing snap without overpowering the pasta.
• Red bell pepper: Adds sweetness and color that balances the heat from the buffalo sauce.
• Red onion: A little sharpness goes a long way, so chop it fine and rinse it under cold water if you want a milder bite.
• Cherry tomatoes: Halve them so their juices mingle with the dressing and add a burst of freshness.
• Ranch dressing: The creamy base that cools down the buffalo heat, homemade or store-bought both work.
• Sour cream: Thickens the dressing and adds a tangy richness that Greek yogurt can swap in for if you prefer.
• Lemon juice: Brightens everything up and keeps the dressing from feeling too heavy.
• Blue cheese: Crumbled on top, it's the classic pairing with buffalo flavor, but feel free to skip if you're not a fan.
• Fresh chives or parsley: A handful of green at the end makes it look as good as it tastes.

Instructions

Cook the pasta:

Boil it in salted water until al dente, then rinse under cold water to stop the cooking and cool it down fast. This keeps the noodles from turning mushy when you toss them with the dressing later.

Coat the chicken:

Toss your cooked chicken with buffalo sauce in a medium bowl until every piece is slicked with that spicy, tangy glaze. If the chicken is still warm, it'll soak up even more flavor.

Combine the base:

In a large bowl, mix the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and tomatoes. Stir gently so nothing gets crushed, but make sure everything is evenly distributed.

Make the dressing:

Whisk together ranch, sour cream, and lemon juice in a small bowl until smooth and pourable. Taste it and adjust the lemon if you want more brightness.

Dress and toss:

Pour the dressing over the pasta mixture and fold everything together with a big spoon until every piece is coated. Don't be shy, you want that creamy coating on everything.

Chill and meld:

Cover the bowl and refrigerate for at least 30 minutes so the flavors have time to settle in together. This step makes all the difference between good and great.

Garnish and serve:

Right before serving, sprinkle blue cheese and fresh herbs on top. Serve it cold and watch it disappear.

Save

The first time I brought this to a family cookout, my uncle asked for thirds and then texted me the next day asking when I'd make it again. It's funny how a dish that takes less than an hour can become the thing people remember most about a gathering. Now I double the recipe every time because I know there won't be leftovers, and honestly, that's the best compliment a cook can get.

Making It Your Own

If you like things spicier, drizzle extra buffalo sauce over the top or stir in a pinch of cayenne with the dressing. For a milder version, cut the buffalo sauce in half and add a bit more ranch to balance it out. I've also swapped in diced avocado for the blue cheese when I want something creamy but less pungent, and it works beautifully. You can even add shredded carrots or diced cucumber for extra crunch and color.

Storing and Serving Tips

This salad actually tastes better the next day after the flavors have had time to marry in the fridge. Store it in an airtight container for up to two days, but give it a good stir before serving since the dressing can settle. If you're taking it to a potluck, pack the blue cheese and herbs separately and add them just before serving so they stay fresh and vibrant. It holds up well at room temperature for a couple of hours, which makes it perfect for outdoor events.

What to Serve It With

This pasta salad is hearty enough to be a main dish on its own, but it also shines as a side next to grilled burgers, hot dogs, or barbecue chicken. I love pairing it with something simple like corn on the cob or a green salad to keep the meal balanced. It's also great alongside chips and dip at a casual get together where everyone's grazing all afternoon.

• Serve it with garlic bread or buttery rolls to soak up any extra dressing on the plate.
• Pair it with iced tea, lemonade, or a cold beer to cut through the richness and heat.
• If you're making it for a crowd, set out extra buffalo sauce and ranch on the side so people can adjust to their taste.

Save

This buffalo chicken pasta salad has earned a permanent spot in my recipe rotation, and I hope it does the same for you. Make it once, and you'll understand why people ask for the recipe before they've even finished their first serving.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken is an excellent shortcut. Simply shred or cube about 2 cups of meat and toss it with the buffalo sauce as directed. This saves significant prep time while maintaining authentic flavor.

→ How long does this salad keep in the refrigerator?

Properly stored in an airtight container, this pasta salad stays fresh for up to 2 days. The pasta absorbs dressing over time, so it actually tastes better the next day as flavors develop and meld together.

→ What can I substitute for sour cream?

Greek yogurt works wonderfully as a lighter alternative to sour cream. Use the same quantity and mix it with ranch dressing and lemon juice. This reduces calories while maintaining a creamy texture and tangy flavor profile.

→ How do I make this salad spicier?

For extra heat, increase the buffalo wing sauce beyond the specified 1/3 cup, or add a pinch of cayenne pepper to taste. You can also drizzle additional hot sauce over individual servings before eating.

→ Can I prepare this salad ahead for events?

Absolutely. You can prep all components separately up to 4 hours ahead. Assemble and refrigerate the dressed salad about 2 hours before serving. Add blue cheese and fresh herbs just before serving for optimal presentation and freshness.