Buffalo Chicken Pasta Salad
A flavorful mix of pasta, chicken, veggies, and a creamy, spicy dressing, perfect for any meal or gathering.
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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Notes
Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.