Buffalo Chicken Pasta Salad

My neighbor knocked on my door with a cooler full of leftovers after her family reunion, insisting I try the buffalo chicken pasta salad before it disappeared. One forkful standing at my kitchen counter and I was frantically texting her for the recipe. The creamy ranch balanced the tangy heat so perfectly that I made my own batch that same evening, doubling the buffalo sauce because I like to live dangerously. Now it's my go-to whenever I need to feed a crowd without turning on the oven.

I brought this to a summer potluck where everyone else showed up with the usual coleslaw and potato salad. By the time I glanced over at the food table, my bowl was nearly empty and three people were hovering with serving spoons. One friend admitted she'd gone back for thirds, which is the highest compliment I've ever received. The combination of cold pasta, spicy chicken, and that creamy tang just hits differently when it's hot outside and you want something hearty that doesn't weigh you down.

Ingredients

• Rotini or penne pasta: The ridges and curves catch the dressing beautifully, and I always rinse mine under cold water immediately after draining to stop the cooking and keep it from clumping.
• Cooked chicken breast: Rotisserie chicken is my shortcut here, but any leftover cooked chicken works, and shredding it instead of cubing gives you more surface area for that buffalo sauce to cling to.
• Buffalo wing sauce: This is where the magic happens, so use a brand you actually enjoy eating on wings, not something too vinegary or bland.
• Celery: It brings that classic buffalo wing experience to the salad, and I dice it finely so it distributes evenly instead of giving you one giant celery bite.
• Red bell pepper: Adds sweetness and color, plus it stays crisp even after sitting in the dressing for a while.
• Red onion: A little sharpness goes a long way, so I chop it fine and sometimes soak it in cold water for five minutes to mellow the bite.
• Cherry tomatoes: They burst with juice when you bite into them, which is a nice contrast to the creamy dressing.
• Ranch dressing: The backbone of the whole dish, and I've tried homemade and bottled, both work as long as it's thick and tangy.
• Sour cream: This makes the dressing extra luscious and helps tone down the heat just a touch.
• Lemon juice: Brightens everything up and keeps the flavors from feeling too heavy.
• Blue cheese: Optional but highly recommended if you want that authentic buffalo wing bar experience.
• Chives or parsley: A handful of fresh herbs makes the whole bowl look like you put in way more effort than you actually did.

Instructions

Cook and cool the pasta:

Boil your pasta in well-salted water until it still has a slight bite, then drain and rinse it under cold water until it's completely cool to the touch. This stops the cooking process and prevents a mushy salad later.

Coat the chicken in buffalo sauce:

Toss your cooked chicken with the buffalo sauce in a medium bowl, making sure every piece gets covered. Let it sit for a few minutes so the flavors really soak in.

Combine the pasta and vegetables:

In your largest mixing bowl, add the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Give it a gentle toss so everything starts to mingle.

Make the creamy dressing:

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

Dress and toss:

Pour the dressing over the pasta mixture and fold everything together gently with a big spoon until every piece is coated. Be patient here, it takes a minute for the dressing to work its way through.

Chill and let it rest:

Cover the bowl with plastic wrap and refrigerate for at least thirty minutes. This is when the flavors marry and the pasta soaks up some of that creamy, spicy goodness.

Garnish and serve:

Right before serving, sprinkle the blue cheese and fresh herbs over the top. It looks impressive and gives you little pockets of extra flavor in every scoop.

Save

I made this for a friend who was hosting a backyard barbecue and didn't want to turn on her oven. She texted me three days later asking if I'd be offended if she claimed it as her own recipe at her next party. I told her to go ahead, as long as she kept inviting me over. It's become the dish that makes people lean in and ask what's in it, then look surprised when you list off ingredients they already have at home.

Making It Your Own

If you like it spicier, drizzle extra buffalo sauce over individual servings or stir in a pinch of cayenne pepper with the dressing. For a milder version, cut the buffalo sauce in half and add a bit more ranch. I've also swapped in Greek yogurt for the sour cream when I wanted to feel slightly less guilty about going back for seconds, and honestly, the tanginess works beautifully. You can even throw in some diced avocado right before serving for extra creaminess, though it won't keep as well overnight.

Storing and Serving

This salad keeps in the fridge for up to two days in an airtight container, though the vegetables will soften a bit over time. I actually think it tastes better on day two when everything has had a chance to soak up the dressing. Always serve it cold, straight from the fridge, and give it a quick stir before plating because the dressing can settle at the bottom. If you're bringing it to a potluck, pack the blue cheese and herbs separately and sprinkle them on just before serving so they stay fresh and vibrant.

What to Serve Alongside

This salad is hearty enough to stand alone, but it pairs beautifully with grilled corn on the cob, a simple green salad, or even just a basket of tortilla chips for scooping. I've served it alongside burgers and hot dogs at cookouts, and it holds its own against all the smoky, charred flavors. If you're going full buffalo theme, some celery sticks and carrot sticks on the side with extra ranch for dipping really drives the point home.

• Grilled corn with butter and lime is a perfect sweet and smoky contrast.
• A crisp iceberg wedge salad with blue cheese dressing doubles down on the theme.
• Garlic bread or buttery rolls are great for soaking up any leftover dressing at the bottom of your bowl.

Save

This is the kind of recipe that makes you look like a genius without much effort, and I love that about it. Bring it anywhere, watch it disappear, and enjoy the compliments.

Recipe Q&A

→ Can I use rotisserie chicken instead of cooked breast?

Yes, rotisserie chicken is an excellent shortcut. Shred or cube it to your preferred size and toss with buffalo sauce before combining with the pasta.

→ How far in advance can I prepare this?

You can assemble everything except the garnish up to 2 days ahead. Store covered in the refrigerator. Add blue cheese and fresh herbs just before serving to maintain texture and flavor.

→ What pasta shapes work best?

Rotini and penne are ideal because their ridged and tubular shapes hold the creamy dressing well. Farfalle (bow-tie) also works nicely for a fun presentation.

→ How can I make it less spicy?

Use less buffalo sauce or dilute it with a bit of extra ranch dressing. Start with 1/4 cup of buffalo sauce and adjust to your heat preference before adding it to the chicken.

→ Is there a lighter version of this dish?

Substitute Greek yogurt for sour cream to reduce calories and fat while maintaining creaminess. You can also use a lighter ranch dressing or make your own with Greek yogurt and herbs.

→ What vegetables can I swap out?

Try cucumber, snap peas, corn, diced avocado, or green onions. Avoid watery vegetables like tomatoes if preparing more than a day ahead, as they release moisture.