Description
This Buffalo Chicken Pasta Salad combines the spicy, tangy flavors of buffalo wings with cool, creamy pasta. Loaded with shredded chicken, crunchy celery, carrots, and blue cheese, it’s a hearty, protein-packed dish perfect for lunch or potlucks.
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
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.
2. In a medium bowl, whisk together ranch dressing, buffalo sauce, garlic powder, salt, and pepper until smooth.
3. In a large mixing bowl, combine the cooled pasta, shredded chicken, chopped celery, carrots, and red onion.
4. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
5. Stir in the blue cheese crumbles (if using).
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Garnish with sliced green onions before serving.
Notes
Rinsing the pasta with cold water prevents it from sticking and keeps the salad cool.
For a lighter version, substitute half of the ranch dressing with plain Greek yogurt.
Add more buffalo sauce just before serving if you like extra heat.
Leftovers store well in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg