Buffalo Chicken Pasta Salad

My friend texted me last summer asking if I could bring something to her backyard gathering, and I was standing in the kitchen staring at leftover rotisserie chicken when it hit me—buffalo chicken pasta salad. I'd had it at a potluck years ago and still remembered how the spicy sauce clung to the cool pasta while the ranch dressing smoothed everything out. That afternoon, I threw it together in my tiny kitchen with the back door open, humming along to whatever was playing outside, and by the time I arrived at her place, people were practically fighting over the bowl.

The thing about bringing this to potlucks is watching people's faces when they taste it—that little surprise when the buffalo heat hits them, followed by the creamy ranch coolness. I've made it dozens of times now, and it always disappears first, which is either a compliment or means everyone's too polite to leave it behind. Either way, I'm not complaining.

Ingredients

• Rotini or penne pasta (12 oz): The ridges catch the dressing and sauce like little cups, so skip the smooth pasta—you want something textured that holds onto every bit of flavor.
• Cooked chicken breast (2 cups, shredded or cubed): Rotisserie chicken from the store is your secret weapon here; it's juicy and saves you thirty minutes of cooking and shredding.
• Buffalo wing sauce (1/3 cup): This is where the personality comes in—use your favorite brand, or make your own if you're feeling ambitious; it doesn't matter as long as it makes you a little nervous about how spicy it'll be.
• Celery (1 cup, finely diced): The crunch is essential and keeps things from feeling heavy; don't skip it thinking it won't matter.
• Red bell pepper (1 cup, diced): It's sweet and adds bright color, but if you use orange or yellow instead, nobody will stop you.
• Red onion (1/2 cup, finely chopped): Red onion is milder than yellow and looks prettier, but both work; just don't use white onion unless you like an overpowering bite.
• Cherry tomatoes (1 cup, halved): Halving them instead of leaving them whole means they actually blend into the salad instead of rolling around like little escape artists.
• Ranch dressing (3/4 cup): This is the base of your creamy coating; store-bought is totally fine, and honestly, some of the best ones come in bottles.
• Sour cream (1/4 cup): It softens the dressing and makes it coat the pasta more evenly instead of clumping in the corners.
• Lemon juice (1 tbsp): A squeeze of brightness that cuts through the richness and keeps everything from tasting too heavy.
• Blue cheese crumbles (1/2 cup, optional): If you love it, add it; if you don't, skip it without guilt—the salad stands on its own.
• Fresh chives or parsley (2 tbsp, chopped): A sprinkle right before serving adds freshness and makes it look like you actually know what you're doing.

Instructions

Cook the pasta until it's almost tender:

Fill your pot with salted water and let it boil hard before dropping in the pasta. You want it al dente, which means you should still feel a tiny bit of resistance when you bite it—this is not the time to overcook and end up with mush that falls apart when you mix it.

Rinse it cold and give it space:

Once it's drained, run it under cold water until your fingers don't burn when you touch it. Spread it out on a clean surface while you prep the other stuff so it doesn't clump together.

Toss the chicken in buffalo sauce:

In a medium bowl, coat every piece of chicken in that spicy sauce. Don't be shy—you want the color to be even all over, which means the flavor will be too.

Combine everything in a large bowl:

Add the cooled pasta, saucy chicken, and all those vegetables together in one place. At this point it might look a little dry, but that's exactly right—the dressing is coming next.

Make a smooth dressing mixture:

In a separate bowl, whisk the ranch dressing with sour cream and lemon juice until there are no lumps and it flows smoothly. A little arm work here makes a difference in how evenly it coats everything.

Dress the salad and toss gently:

Pour that creamy mixture over the pasta and vegetables, then toss with a spoon or your hands until every piece is coated and nothing's stuck to the bottom. Go slow so you don't smash the tomatoes.

Let it sit in the cold:

Cover it and refrigerate for at least thirty minutes, though honestly, overnight is better. The pasta absorbs all those flavors and becomes something greater than the sum of its parts.

Finish with garnish right before serving:

Sprinkle on the blue cheese and fresh herbs just before people eat it so they stay bright and don't get soggy. This is the final moment where it goes from good to looking like something special.

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I brought this to my sister's birthday dinner once, and she was so busy eating it that she forgot to open a bottle of wine she'd been bragging about. That's when I knew this recipe had staying power—when it makes people forget about everything else on the table.

Why This Works as a Crowd Pleaser

Buffalo chicken pasta salad sits in that beautiful middle ground where it's familiar enough that nobody's nervous about trying it, but spicy and interesting enough that they actually remember eating it. The cold pasta soaks up everything around it while staying light, the vegetables add texture without making you feel like you're eating a sad desk salad, and the creamy dressing makes everyone happy without apology. It's the kind of dish that makes you look like you spent hours thinking about flavor balance when really you just grabbed good ingredients and let them do their job.

Make It Your Own

This recipe is more forgiving than it looks, which is part of why I keep coming back to it. If you like things spicier, drizzle extra buffalo sauce over individual servings instead of mixing it all in—that way people who are nervous about heat can take less, and you can load yours up without apology. For a lighter version, swap Greek yogurt for the sour cream and use less ranch, or skip the blue cheese if you're trying to keep things simple. Some people swear by adding avocado or corn, and honestly, if you want to throw those in, the salad won't judge you.

Storage and Making Ahead

This salad is one of those rare dishes that actually tastes better the day after you make it, when the pasta has fully absorbed all those flavors and everything feels more intentional. Keep it covered in the refrigerator for up to two days, though if you're serving it at a gathering, you can prep everything the night before except the dressing and final toss—store those separately and combine them an hour or two before people arrive so the pasta doesn't get waterlogged and sad.

• If it seems dry when you pull it out of the fridge, add a splash of extra ranch or a squeeze of lemon juice right before serving.
• Leftovers are actually better than the first day, so don't feel bad if you make a giant batch and eat it all week.
• Pack it in a sealed container for picnics and potlucks, and it'll stay perfect for several hours in a cooler.

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This recipe has become my default when I need something that works for any occasion and doesn't require me to spend all day in the kitchen. Make it once, and you'll understand why it keeps showing up at every gathering I attend.

Common Recipe Questions

→ What pasta works best for this dish?

Rotini or penne are ideal as their shape holds the dressing well and complements the chunky ingredients.

→ How do I make the buffalo chicken?

Simply toss cooked chicken breast with buffalo wing sauce until evenly coated for a spicy, tangy flavor.

→ Can I prepare this ahead of time?

Yes, refrigerate the combined salad for at least 30 minutes to let flavors meld; leftovers keep up to 2 days.

→ What are good garnishes for this pasta salad?

Crumbled blue cheese and chopped fresh chives or parsley add contrasting flavors and freshness.

→ How can I adjust the dressing for a lighter option?

Swap sour cream with Greek yogurt to reduce richness while maintaining creaminess.