Buffalo Chicken Pasta Salad (Printable Version)

Zesty cold pasta salad with tender buffalo chicken, crunchy vegetables, and creamy ranch dressing.

# Needed Ingredients:

→ 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:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain in a colander, rinse under cold water, and set aside to cool completely.
02 - In a medium 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 bowl, whisk together ranch dressing, sour cream, and lemon juice until smooth and well combined.
05 - Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly, ensuring the dressing is distributed throughout.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
07 - Before serving, garnish with crumbled blue cheese and fresh chives or parsley if desired.

# Expert Advice:

01 -
  • It balances heat and creaminess in a way that keeps you reaching for more without overwhelming your palate.
  • Everything can be prepped ahead, tossed together in minutes, and it actually tastes better after sitting in the fridge.
  • The crunch from celery and peppers against tender pasta and chicken creates a texture contrast that makes every bite interesting.
02 -
  • Always rinse the pasta under cold water after draining, or the residual heat will wilt the vegetables and make the dressing thin and greasy.
  • Tossing the chicken in buffalo sauce separately ensures even coating and prevents the dressing from turning bright orange and overly spicy.
  • Let the salad chill for at least 30 minutes, because serving it immediately means the flavors taste separate instead of unified.
03 -
  • Use cold pasta straight from the fridge when mixing, because warm pasta will cause the ranch dressing to separate and become oily.
  • Dice your vegetables uniformly so every bite has a balanced mix of textures and flavors without any one ingredient dominating.
  • If you love blue cheese, fold half into the salad and save the rest for garnish, which gives you pockets of tangy richness throughout.
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