Name: Buffalo Chicken Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 16 oz rotini pasta; 3 cups cooked chicken, shredded (rotisserie works great); 1 cup ranch dressing (or blue cheese dressing); 1/2 cup buffalo wing sauce (adjust to taste); 1 cup celery, finely chopped; 1 cup carrots, shredded or finely chopped; 1/2 cup red onion, diced; 1/2 cup blue cheese crumbles (optional); 1/4 cup green onions, sliced; 1/2 teaspoon garlic powder; Salt and black pepper to taste

The Salad That Eats Like a Meal

Hey friends! If you love wings but hate the mess, this Buffalo Chicken Pasta Salad is about to be your new obsession. It has all that spicy, tangy, creamy goodness you crave on game day, but in a cool, refreshing pasta salad that’s perfect for lunch or a summer BBQ.

I love this recipe because it’s bold and satisfying without being heavy. The creamy dressing a mix of ranch and buffalo sauce clings to the pasta spirals, while crunchy celery and carrots give you that classic wing-platter experience in every bite. It reminds me of the fun, crowd-pleasing vibe of my Mexican Street Corn Pasta Salad, but with a spicy kick that wakes up your taste buds.

Why It Wins for Lunch Prep

This isn’t just a side dish; it’s a protein-packed meal. Loaded with shredded chicken and veggies, it keeps you full for hours. Plus, like my Italian Tri-Color Pasta Salad, it tastes even better after chilling in the fridge, making it a top-tier choice for lunch ideas.

Whether you’re looking for unique pasta recipes or healthy snacks to bring to a potluck, this dish delivers big flavor with minimal effort.

The “Wing Night” Ingredient List

Pasta: Rotini or fusilli are best because they hold onto that creamy sauce.
Cooked Chicken: Shredded rotisserie chicken makes this super fast. You can also grill your own.
Buffalo Sauce: Use your favorite brand (like Frank’s RedHot). Adjust the amount based on how spicy you like it.
Ranch Dressing: Provides the creamy, cooling base. You can also use blue cheese dressing if you prefer that funk.
Celery & Carrots: Essential for that authentic buffalo wing crunch.
Red Onion: Adds a sharp, savory bite.
Blue Cheese Crumbles: Optional, but highly recommended for the full experience.
Green Onions: For a fresh finish.

Mix It Up Step-by-Step

Step 1: Boil your pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking. This keeps the salad cool and crisp.

Step 2: While the pasta cooks, chop your celery, carrots, and red onion into small, bite-sized pieces.

Step 3: In a small bowl, whisk together the ranch dressing, buffalo sauce, and a pinch of garlic powder. Taste it! Add more buffalo sauce if you want more heat.

Step 4: In a large bowl, combine the cooled pasta, shredded chicken, and chopped veggies.

Step 5: Pour the dressing over the top and toss well to coat every noodle.

Step 6: Stir in the blue cheese crumbles (if using) and top with sliced green onions.

Step 7: Chill for at least 30 minutes before serving to let the flavors meld.

Customize Your Bowl

Make it Lighter: Swap the ranch for Greek yogurt mixed with ranch seasoning for a healthier, high-protein dressing.
Add Creaminess: Stir in some diced avocado right before serving.
Vegetarian Swap: Use roasted cauliflower instead of chicken for a veggie-forward version.
Pair It: Serve alongside Italian Grinder Pasta Salad for a duo of hearty salads at your next gathering.

Your New Spicy Favorite

This Buffalo Chicken Pasta Salad is creamy, crunchy, and packed with personality. It’s the perfect way to spice up your lunch routine or bring the heat to a potluck. Grab a fork and dig in!