Buffalo Chicken Pasta Salad (Printable)

A zesty cold pasta dish featuring spiced chicken, fresh vegetables, and creamy ranch dressing perfect for gatherings.

# What You'll 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain in a colander, rinse under cold water, and set aside to cool.
02 - In a medium bowl, toss the cooked chicken breast with buffalo wing sauce until evenly coated.
03 - Transfer the cooled pasta to a large mixing bowl. Add the buffalo chicken, diced celery, diced red bell pepper, chopped red onion, and halved cherry tomatoes.
04 - In a small bowl, whisk together ranch dressing, sour cream, and lemon juice until the mixture is smooth and well combined.
05 - Pour the prepared dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
07 - Remove from refrigeration and add crumbled blue cheese and fresh chives or parsley as garnish. Serve chilled.

# Expert Advice:

01 -
  • It balances creamy, spicy, and crunchy in every single bite without overwhelming your palate.
  • You can prep it hours ahead and let it chill, which means less stress when guests arrive.
  • Leftovers actually taste better the next day once all the flavors have had time to soak into the pasta.
  • It uses rotisserie chicken, so you skip an entire cooking step and still get tender, flavorful meat.
02 -
  • Always rinse your pasta under cold water after draining or it will clump together and absorb too much dressing while it cools.
  • Toss the chicken with buffalo sauce while it's still slightly warm so it absorbs more flavor than if you coat it cold.
  • Don't skip the chilling time, the salad tastes flat and one-dimensional if you serve it right away.
  • If you're making this ahead, reserve a few tablespoons of dressing to toss in before serving since pasta absorbs moisture as it sits.
03 -
  • Use a rotisserie chicken from the grocery store and shred it while it's still warm for the easiest prep and the most flavor.
  • Dice your celery and onion small so you get a little bit in every forkful without any piece being too strong or crunchy.
  • Chill your serving bowl in the fridge for 10 minutes before adding the salad so it stays cold longer at outdoor events.
  • If you're not a fan of blue cheese, try shredded cheddar or crumbled feta for a different but equally delicious finish.
Return