This Buffalo Chicken Pasta Salad is simple, tasty, and quick to make. It’s a mix of pasta, chicken, veggies, and a creamy, spicy dressing. You can enjoy it warm or cold, and it’s great for any meal or gathering.
Why We Love This Buffalo Chicken Pasta Salad Recipe
You’ll love this Buffalo Chicken Pasta Salad because it hits that perfect balance between creamy and spicy. It’s a flavor-packed twist on traditional pasta salad that feels fresh and satisfying. With the richness of blue cheese, the crunch from celery and carrots, and the subtle heat from the Buffalo sauce, every bite offers texture and contrast. Plus, it’s incredibly quick to put together and works as both a main dish or a hearty side. It’s the kind of meal you’ll find yourself making again and again.
Ingredients for Buffalo Chicken Pasta Salad
To make this recipe work, you need just a few key ingredients that bring bold flavor and fresh crunch. It’s best to use freshly chopped vegetables and cooked chicken to keep things easy and flavorful. This ingredient list is built for six generous servings.
- 8 ounces small uncooked pasta (like rotini or elbow macaroni)
- 1/2 cup Frank’s Buffalo sauce (or any hot sauce you prefer)
- 1/4 cup ranch dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 2 cups precooked chicken or rotisserie chicken, chopped
- 1 cup crumbled blue cheese
- 1 cup carrots, chopped
- 1 cup celery, chopped
- Optional: 1/2 cup red onion, chopped
How to Make Buffalo Chicken Pasta Salad Directions
Start by bringing a pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture. This means the pasta should be firm to the bite and not mushy. Once cooked, drain it well. If you’re serving the dish cold, rinse the pasta under cold water to stop the cooking process and cool it down quickly.
While the pasta cooks, prepare your dressing. In a small bowl, whisk together the Buffalo sauce and ranch dressing. Then mix in the garlic powder, onion powder, and celery salt. Stir until everything is well blended and smooth.
Once the pasta is cooked and rinsed, place it in a large mixing bowl. Add the chopped chicken, blue cheese crumbles, carrots, celery, and red onion if you’re using it. Pour the dressing over the mixture slowly, tossing as you go. You don’t have to use all of the dressing—just enough to coat everything lightly and evenly. If you prefer a saucier salad, add more dressing to taste.
Serve the pasta salad right away if you want it warm. But for a refreshing cold dish, cover and refrigerate it for at least 30 minutes. The flavors meld together beautifully as they chill, creating an even better experience. If the salad seems dry after refrigeration, just add a little more Buffalo sauce or a splash of olive oil to loosen it up.
How to Serve Buffalo Chicken Pasta Salad
You can serve this Buffalo Chicken Pasta Salad as the main course or a side dish. If you’re having it for lunch or dinner, it pairs well with garlic bread, corn on the cob, or a crisp green salad. It’s hearty enough to stand on its own but light enough to complement other dishes.
For gatherings, portion it into a big serving bowl with a sprinkle of extra blue cheese on top for visual appeal. If you’re making individual servings, try layering it in mason jars for a fun and portable option. You could even serve it inside lettuce cups or hollowed-out bell peppers for a fun twist.
This salad is ideal for summer parties, picnics, or game day snacks. The spice from the Buffalo sauce gives it a satisfying kick, making it a hit for those who love bold flavors. You can also serve it warm straight after mixing if you want something more comforting in cooler weather.
Expert Tips: Buffalo Chicken Pasta Salad
- If you’re looking for a stronger heat level, increase the Buffalo sauce or mix in a few dashes of your favorite hot sauce.
- Want a richer flavor? Add more blue cheese or even crumble in some feta as a twist.
- To balance out the spice, add a touch more ranch dressing or even a dollop of plain Greek yogurt for creaminess.
- Chop your vegetables into uniform, small pieces. It helps with even distribution and gives each bite a consistent texture.
- Using rotisserie chicken saves you a lot of prep time. Just make sure to shred or chop it finely.
- Don’t overcook the pasta. Overcooked pasta can become mushy and will absorb too much dressing.
- If you plan to make it ahead, keep the dressing separate until just before serving. This keeps the pasta fresh and prevents it from soaking up all the moisture.
How to Store Buffalo Chicken Pasta Salad
To store your Buffalo Chicken Pasta Salad, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. Since pasta can soak up dressing over time, give it a good stir before serving. If needed, add a splash of ranch dressing or Buffalo sauce to freshen it up.
Avoid freezing this pasta salad, as the texture of the pasta and vegetables will suffer when thawed. For best quality, make and enjoy it within a few days. If you’re meal prepping, you can store the components separately and mix them together right before eating.
Variation of Buffalo Chicken Pasta Salad
There are many fun ways to change up this pasta salad based on your preferences. For a healthier version, try using whole wheat pasta or a chickpea-based alternative. It adds fiber and keeps you full longer.
If you want a dairy-free option, skip the blue cheese and use a dairy-free ranch dressing. You can also substitute the chicken with cooked chickpeas or tofu to make it vegetarian. For extra crunch, toss in some chopped cucumber or bell peppers.
For a smoky twist, grill your chicken before chopping it. And if you enjoy southwestern flavors, stir in some black beans and corn. The recipe is flexible enough to handle a range of adjustments, so you can customize it to fit your taste or dietary needs.
FAQ about Buffalo Chicken Pasta Salad
Can I make Buffalo Chicken Pasta Salad ahead of time? Yes, this salad is perfect for making ahead. Just store it in the fridge and add a splash of dressing before serving to freshen it up.
What pasta works best for this recipe? Small shapes like rotini, elbow macaroni, or penne are ideal because they hold onto the dressing well and mix easily with the other ingredients.
Is Buffalo Chicken Pasta Salad supposed to be served hot or cold? You can enjoy it either way. Cold is more traditional for pasta salads, but it also tastes great slightly warm.
How can I make it less spicy? Reduce the Buffalo sauce and increase the ranch dressing. You can also add some plain yogurt or sour cream to mellow the heat.
Can I use other types of cheese? Absolutely. While blue cheese is classic, feta or shredded cheddar can work too, depending on your preference.
Can I make this gluten-free? Yes, just substitute with your favorite gluten-free pasta and double-check that your sauces are gluten-free as well.
Buffalo Chicken Pasta Salad
Ingredients
- 8 ounces small uncooked pasta (like rotini or elbow macaroni)
- 1/2 cup Frank’s Buffalo sauce (or any hot sauce you prefer)
- 1/4 cup ranch dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 2 cups precooked chicken (or rotisserie chicken, chopped)
- 1 cup crumbled blue cheese
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1/2 cup red onion (chopped, optional)
Instructions
- Bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain.
- In a small bowl, whisk together the Buffalo sauce, ranch dressing, garlic powder, onion powder, and celery salt until smooth.
- In a large mixing bowl, combine cooked pasta, chopped chicken, blue cheese, carrots, celery, and red onion (if using).
- Pour the dressing over the pasta mixture, tossing to coat evenly. Adjust dressing to taste.
- Serve immediately warm or refrigerate for at least 30 minutes for a cold dish. Stir before serving, adding more sauce if necessary.
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