Buffalo Chicken Pasta Salad

My neighbor showed up at my door one Saturday with a Tupperware container of this salad, and I ate half of it standing at the counter before even saying thank you. The tang of buffalo sauce mixed with cool ranch was so unexpectedly perfect that I texted her for the recipe before she even made it home. By the next weekend, I had already made it twice. It became my default contribution to every summer gathering, and people started requesting it by name.

I brought this to a potluck once where three people claimed they didnt like buffalo anything, and all three came back for seconds. One of them even asked if I could make it for her daughters graduation party. Watching people surprise themselves is one of my favorite things about cooking, and this dish does it every single time.

Ingredients

• Rotini or penne pasta (12 oz): The spirals or tubes catch the dressing and little bits of chicken in every bite, making sure no forkful is boring.
• Cooked chicken breast (2 cups): Rotisserie chicken is my secret shortcut here, it saves time and adds a little extra seasoning that makes the whole dish taste richer.
• Buffalo wing sauce (1/3 cup): This is where all the heat and tang come from, so use a brand you actually like eating on wings.
• Celery (1 cup, diced): The crunch is non negotiable, it balances out the creamy dressing and keeps every bite interesting.
• Red bell pepper (1 cup, diced): Adds sweetness and a pop of color that makes the salad look as good as it tastes.
• Red onion (1/2 cup, chopped): A little sharpness goes a long way, and soaking it in cold water for five minutes takes the edge off if youre sensitive to raw onion.
• Cherry tomatoes (1 cup, halved): They add juicy bursts of freshness that cut through the richness of the ranch.
• Ranch dressing (3/4 cup): The creamy base that ties everything together, and honestly, the bottled stuff works just fine.
• Sour cream (1/4 cup): Makes the dressing thicker and adds a little tang that plays perfectly with the buffalo sauce.
• Lemon juice (1 tbsp): Brightens everything up and keeps the flavors from feeling too heavy.
• Blue cheese (1/2 cup, crumbled): Optional, but if you love blue cheese with buffalo flavors, this is where it shines.
• Fresh chives or parsley (2 tbsp): A handful of green at the end makes it look fancy and adds a little fresh bite.

Instructions

Cook the pasta:

Boil the pasta in well salted water until its just tender, then drain and rinse it under cold water to stop the cooking. This keeps it from getting mushy when it sits in the dressing.

Coat the chicken:

Toss your cooked chicken with the buffalo sauce in a bowl until every piece is covered. Let it sit for a minute so the sauce really soaks in.

Combine the base:

In a big mixing bowl, add the cooled pasta, buffalo chicken, celery, bell pepper, onion, and tomatoes. Use a bowl bigger than you think you need, it makes tossing so much easier.

Make the dressing:

Whisk together the ranch, sour cream, and lemon juice until its smooth and pourable. Taste it and add a pinch of salt if it needs it.

Toss everything together:

Pour the dressing over the pasta mixture and fold it gently with a big spoon until everything is coated. Be gentle so you dont smash the tomatoes.

Chill and let it meld:

Cover the bowl and refrigerate for at least 30 minutes. The flavors really come together as it sits, and the pasta soaks up some of the dressing.

Garnish and serve:

Right before serving, sprinkle the blue cheese and fresh herbs on top. It looks beautiful and adds little bursts of flavor in every scoop.

Save

The first time I served this at a backyard cookout, someone asked if I had gone to culinary school. I laughed and told them it was just chicken, pasta, and a bottle of Franks, but they didnt believe me. Sometimes the simplest things make you feel like a genius, and this salad does that every time.

Make It Your Own

If you want more heat, drizzle extra buffalo sauce on top or stir in a pinch of cayenne pepper with the dressing. For a milder version, swap half the buffalo sauce for barbecue sauce, it sounds weird but tastes amazing. Greek yogurt works beautifully in place of sour cream if you want to lighten it up, and the tang actually gets even better.

Storing and Serving

This salad keeps in the fridge for up to two days, though it rarely lasts that long in my house. If youre making it ahead, store the blue cheese and herbs separately and add them right before serving so they stay fresh and dont get soggy. Let it sit at room temperature for about 10 minutes before serving if its been chilled overnight, the flavors open up a little as it warms slightly.

What to Serve It With

This salad is sturdy enough to stand alone as a main dish, especially on hot days when turning on the oven sounds miserable. It also pairs beautifully with grilled burgers, hot dogs, or ribs at a barbecue. I love serving it alongside corn on the cob and watermelon for a full summer spread that feels effortless but impressive.

• Add a handful of shredded carrots for extra crunch and a little sweetness.
• Toss in some diced avocado right before serving for creamy richness without any extra dairy.
• If youre feeding a crowd, double the recipe because people always come back for more than you expect.

Save

This salad has saved me more times than I can count, from last minute potlucks to weeknight dinners when I just couldnt think of anything else. It always feels like a treat, even though its one of the easiest things I make.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred about 2 cups of meat and toss with buffalo sauce just before combining with the pasta.

→ How long can I store this pasta salad?

Store covered in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving on the second day.

→ What can I substitute for ranch dressing?

Blue cheese dressing works beautifully as a substitute. For a lighter option, mix Greek yogurt with ranch powder and lemon juice for a tangy alternative.

→ How do I make this less spicy?

Reduce the buffalo sauce amount or use a milder wing sauce. You can also balance heat with extra sour cream or substitute some ranch dressing for additional creaminess.

→ Can I prepare this ahead for an event?

Absolutely. Cook the pasta and chicken the day before, then assemble up to 6 hours ahead. Refrigerate covered, and add fresh garnishes just before serving for maximum crispness.

→ Is this suitable for vegetarians?

The current version contains chicken, so it's not vegetarian. However, you can substitute with crispy tofu or chickpeas tossed in buffalo sauce for a plant-based version.