Buffalo Chicken Pasta Salad (Print Version)

Zesty cold pasta salad with buffalo chicken, crisp vegetables, and creamy ranch dressing. Ready in 35 minutes.

# 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

# 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 completely.
02 - Toss cooked chicken breast with buffalo wing sauce in a medium bowl until evenly and thoroughly coated.
03 - In a large mixing bowl, combine cooled pasta, buffalo chicken, diced celery, red bell pepper, red onion, and halved cherry tomatoes.
04 - Whisk together ranch dressing, sour cream, and lemon juice in a small bowl until smooth and fully blended.
05 - Pour prepared dressing over pasta mixture and toss gently until all ingredients are evenly coated.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
07 - Before serving, top with crumbled blue cheese and fresh chives or parsley if desired. Serve chilled.

# Expert Tips:

01 -
  • It tastes even better after sitting in the fridge, which means you can prep it the morning of your event and actually enjoy yourself.
  • The creamy ranch cools down the buffalo heat just enough to keep you going back for seconds without reaching for a fire extinguisher.
  • You can toss it together with a rotisserie chicken and be out of the kitchen in under half an hour.
  • Celery and bell pepper add that satisfying crunch that makes every bite interesting.
02 -
  • If you skip rinsing the pasta under cold water, it will keep cooking in its own heat and turn gummy by the time you serve it.
  • Letting the salad chill for at least thirty minutes isn't optional, the flavors need that time to blend or it tastes like separate ingredients sitting next to each other.
  • Don't add the blue cheese and herbs until right before serving or they'll get soggy and lose their punch.
03 -
  • Use rotisserie chicken and you'll shave fifteen minutes off your prep time without sacrificing any flavor.
  • Soak your diced red onion in ice water for five minutes before adding it to the salad, it takes the harsh edge off and leaves just a mild, sweet crunch.
  • If you're making this ahead, reserve a few tablespoons of dressing to toss in right before serving so it looks freshly made.
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