Buffalo Chicken Pasta Salad (Print Version)

A zesty cold pasta salad with buffalo chicken, fresh vegetables, and creamy ranch dressing. Perfect for gatherings and meal prep.

# 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 through a colander, rinse under cold water, and set aside to cool.
02 - In a medium mixing bowl, toss the cooked chicken with buffalo wing sauce until evenly coated.
03 - In a large mixing bowl, combine the cooled pasta, buffalo chicken, celery, red bell pepper, red onion, and cherry tomatoes.
04 - In a small mixing bowl, whisk together ranch dressing, sour cream, and lemon juice until smooth.
05 - Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
07 - Before serving, garnish with crumbled blue cheese and fresh chives or parsley as desired.

# Additional Tips::

01 -
  • It brings serious flavor without turning on the oven, which makes summer cooking actually enjoyable.
  • The creamy ranch cools down the buffalo heat in a way that keeps you reaching for another forkful.
  • You can make it ahead and let it hang out in the fridge, getting better while you do anything else.
  • Celery and bell pepper add a satisfying crunch that keeps every bite interesting.
02 -
  • Rinse the pasta thoroughly in cold water or it will soak up all your dressing before it even makes it to the table.
  • Coat the chicken in buffalo sauce before mixing it in, not after, or you'll end up with uneven heat and a messy bowl.
  • Let it chill for at least half an hour—serving it warm makes the ranch taste strange and the vegetables lose their snap.
03 -
  • Toss the pasta with a tiny drizzle of olive oil right after rinsing to keep it from clumping while it cools.
  • Use rotisserie chicken and you'll cut your prep time in half without sacrificing any flavor.
  • If you're not a blue cheese person, try shredded cheddar or pepper jack—they melt into the dressing in a really satisfying way.
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