Buffalo Chicken Pasta Salad (Print Version)

A zesty cold pasta tossed with buffalo chicken, crunchy veggies, and creamy ranch dressing, perfect chilled.

# 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

# Steps to Follow:

01 - Boil pasta in salted water following package directions until al dente. Drain and rinse under cold water; set aside.
02 - Toss cooked chicken with buffalo wing sauce in a medium bowl until evenly coated.
03 - In a large bowl, mix cooled pasta, buffalo chicken, celery, red bell pepper, red onion, and cherry tomatoes.
04 - Whisk ranch dressing, sour cream, and lemon juice in a small bowl until smooth.
05 - Pour dressing over pasta mixture and toss gently to coat all ingredients evenly.
06 - Cover and refrigerate salad for at least 30 minutes to allow flavors to meld.
07 - Before serving, sprinkle crumbled blue cheese and chopped chives or parsley over the salad.

# Additional Tips::

01 -
  • It's a one-bowl meal that tastes even better the next day when all those flavors finally get to know each other.
  • You can throw it together faster than ordering takeout, and it actually impresses people without making you sweat in the kitchen.
  • Somehow it works for casual picnics, desk lunches, and dinner parties without needing a single apology.
02 -
  • Don't skip cooling the pasta under cold water—warm pasta will wilt your vegetables and make the dressing break, which I learned the hard way on a humid afternoon that ended with limp celery.
  • The thirty-minute chill is not optional; it's when the magic happens and the pasta actually tastes like something intentional instead of random ingredients thrown together.
03 -
  • Buy pre-shredded rotisserie chicken from the deli counter—it cuts your prep time in half and tastes just as good as doing it yourself.
  • Taste the dressing mixture before you pour it on everything; if it's too tangy, add a tiny bit more ranch; if it's too creamy, squeeze in more lemon—this is your last chance to adjust without starting over.
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