Buffalo Chicken Pasta Salad (Printer-Friendly)

Zesty cold pasta dish with tender buffalo chicken, fresh vegetables, and creamy ranch dressing. 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 tbsp lemon juice

→ Garnish

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

# How To Make It:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - In a medium bowl, toss cooked chicken with buffalo wing sauce until evenly coated.
03 - In a large mixing bowl, combine 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 blended.
05 - Pour dressing over 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 even better after sitting in the fridge, so you can make it hours ahead without stress.
  • The buffalo kick wakes up ordinary pasta salad and keeps people coming back for seconds.
  • You can use rotisserie chicken and skip half the work entirely.
  • It travels well and holds up at room temperature longer than mayo-based salads.
02 -
  • Rinse the pasta under cold water right after draining or it will clump together and absorb too much dressing too fast.
  • Toss the chicken in buffalo sauce while it's still warm so the flavor penetrates deeper instead of just coating the surface.
  • Let it chill for at least 30 minutes before serving, the flavors need time to blend and the pasta needs time to soak up the dressing.
  • If it looks dry after sitting in the fridge, stir in a spoonful or two of extra ranch before serving.
03 -
  • Use rotisserie chicken and you'll have this done in 20 minutes flat with barely any cleanup.
  • Toast the pasta lightly in a dry skillet after draining for a nutty flavor that adds an unexpected depth.
  • Add a splash of pickle juice to the dressing for a tangy kick that mimics the acidity of traditional buffalo wing meals.
  • If you're meal prepping, store the dressing separately and toss it with the pasta and veggies right before eating so nothing gets soggy.
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