Buffalo Chicken Pasta Salad
A vibrant and flavorful dish that combines the heartiness of pasta with the spicy tang of buffalo chicken, perfect for potlucks or weeknight dinners.
Ingredients
Pasta and Chicken
- 2 cups Rotini or Fusilli Pasta Use your preferred pasta type
- 1 lb Cooked Chicken Breast, shredded Ensure chicken is cooked and shredded
- 1/2 cup Buffalo Sauce Adjust quantity for desired spice level
Vegetables
- 1 cup Celery, chopped Freshly chopped for a crunchy texture
- 1 cup Carrots, shredded Shred right before mixing
- 1 cup Cherry Tomatoes, halved Halve to retain freshness
- 1/4 cup Green Onions, chopped Chopped for garnishing
Dressings and Seasoning
- 1/2 cup Ranch or Blue Cheese Dressing Choose based on preference
- Salt to taste Season as desired
- Pepper to taste Season as desired
- Fresh Parsley or Cilantro, for garnish Add just before serving
Instructions
Cooking the Pasta
- Fill a large pot with salted water and bring it to a boil.
- Add rotini or fusilli pasta and cook according to package instructions, about 8 to 10 minutes until al dente.
- Drain the pasta and rinse under cold water to cool.
Preparing the Salad
- In a large bowl, combine shredded chicken and buffalo sauce, tossing to coat.
- Add chopped celery, shredded carrots, halved cherry tomatoes, and green onions to the bowl.
- Gently fold in the vegetables with the chicken mixture.
- Incorporate the cooled pasta and mix gently.
- Fold in ranch or blue cheese dressing, seasoning with salt and pepper to taste.
Serving the Salad
- Garnish with fresh parsley or cilantro.
- Serve immediately or chill in the refrigerator for a couple of hours to enhance the flavor.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container. Can be prepared ahead of time by keeping dressing separate until serving.