Buffalo Chicken Pasta Salad

Buffalo chicken pasta salad is a bold, creamy, and tangy twist on the classic pasta salad—perfect for game day, potlucks, or whenever I’m craving something with a spicy kick. Tender pasta gets tossed with shredded chicken, crunchy veggies, and a zesty buffalo dressing that packs all the flavor of buffalo wings without the mess.

Why You’ll Love This Recipe

I love how this pasta salad brings together the comfort of creamy pasta and the fiery tang of buffalo sauce. It’s hearty enough to serve as a main dish but also works great as a side. Plus, it’s make-ahead friendly, easy to scale up, and always a hit at parties or casual dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked pasta (rotini, penne, or bowtie work well)
• Cooked shredded or chopped chicken (rotisserie or leftover chicken is perfect)
• Buffalo wing sauce
• Ranch or blue cheese dressing
• Celery, diced
• Red bell pepper, diced
• Red onion, finely chopped
• Shredded cheddar cheese
• Crumbled blue cheese (optional)
• Fresh parsley or green onions (for garnish)
• Salt and pepper

Directions

1. I cook the pasta according to the package directions, then drain and rinse it under cold water to cool it down.
2. In a large mixing bowl, I combine the cooked pasta, chicken, celery, red bell pepper, red onion, and shredded cheddar.
3. In a small bowl, I whisk together the buffalo sauce and ranch dressing until smooth.
4. I pour the dressing over the salad and toss everything until evenly coated.
5. I season with salt and pepper to taste and fold in blue cheese crumbles if using.
6. I refrigerate the salad for at least 30 minutes to let the flavors meld.
7. Just before serving, I garnish with fresh parsley or green onions.

Servings and timing

This recipe serves 6–8 as a side, or 4 as a main dish.
Prep time: 15 minutes
Cook time: 10 minutes (for pasta)
Chill time: 30 minutes
Total time: 55 minutes

Variations

I sometimes use Greek yogurt mixed with buffalo sauce instead of ranch to lighten things up. If I want more crunch, I add diced cucumber or chopped pickles. For a low-carb version, I substitute pasta with cooked cauliflower florets. If I’m serving it warm, I skip the chill and enjoy it right after mixing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served cold, but if I want it slightly warm, I microwave it in short bursts until just heated. I give it a stir before serving, as the dressing can settle.

FAQs

Can I use canned chicken?

Yes, I can use canned chicken in a pinch, but I prefer using rotisserie or freshly cooked chicken for better texture and flavor.

What type of pasta works best?

I like short pasta shapes like rotini, penne, or bowtie because they hold onto the dressing and mix-ins well.

Can I make it ahead of time?

Absolutely. I make it up to a day in advance and store it in the fridge. I give it a good stir and taste before serving—sometimes I add a little extra dressing to freshen it up.

Is this dish spicy?

It has a kick from the buffalo sauce, but I can adjust the heat by using a mild or hot sauce depending on how spicy I want it.

What’s the best way to serve this salad?

I usually serve it chilled at potlucks or barbecues. It’s also great on its own for lunch or as a side with grilled meats.

Conclusion

Buffalo chicken pasta salad is the perfect mix of spicy, creamy, and crunchy, with all the bold flavors I love in a single bowl. It’s easy to make, totally customizable, and always a crowd favorite. Whether I’m meal-prepping, feeding a group, or just craving something with a little heat, this pasta salad always delivers.

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