Buffalo Chicken Pasta Salad

I threw this together one Saturday morning before a lake trip, using leftover rotisserie chicken and whatever vegetables were hiding in the crisper drawer. My friend Sarah took one bite on the dock and immediately asked for the recipe, which made me laugh because I hadnt written anything down. The tang of buffalo sauce mixed with cool ranch dressing was exactly what we needed under the hot sun. It became our unofficial summer potluck staple after that. Now I make it every time someone mentions bringing a dish to share.

The first time I brought this to a backyard barbecue, I watched my brother in law go back for thirds. He kept saying he didnt usually like pasta salads because they were bland and mayonnaise heavy. This one changed his mind completely. I loved watching people realize it was cold buffalo wings in pasta form. The celery crunch and that creamy blue cheese on top sealed the deal. It disappeared faster than the burgers.

Ingredients

• Rotini or penne pasta: Use something with ridges or curves because the sauce clings better, and every forkful ends up perfectly coated instead of the dressing pooling at the bottom.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut, it saves time and adds a little extra flavor from the seasoning already on the bird.
• Buffalo wing sauce: Not all buffalo sauces are created equal, I go for one with a good vinegar tang and medium heat so it doesnt overpower the creamy dressing.
• Celery: This is non negotiable for me, it brings the classic buffalo wing experience and that crisp snap you need against all the soft pasta.
• Red bell pepper: Adds sweetness and a pop of color that makes the whole bowl look vibrant and inviting.
• Red onion: I dice mine super fine because raw onion can be harsh, but just enough gives a little sharpness that wakes everything up.
• Cherry tomatoes: They burst with juice when you bite into them and balance out the richness of the ranch.
• Ranch dressing: Use your favorite brand or homemade if you have it, this is the creamy backbone of the whole salad.
• Sour cream: Mixing this into the ranch makes it thicker and tangier, almost like a dip instead of just a dressing.
• Lemon juice: A small splash brightens everything and cuts through the richness so it doesnt feel heavy.
• Blue cheese: I know not everyone loves blue cheese, but crumbling it on top gives you that authentic buffalo wing moment.
• Chives or parsley: A little green herb on top makes it look polished and adds a fresh note right before you dig in.

Instructions

Cook the pasta:

Boil your pasta in well salted water until its al dente, then drain and rinse it under cold water to stop the cooking. This keeps it firm and prevents it from turning mushy when you mix it with the dressing later.

Coat the chicken:

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

Combine the base:

In a large bowl, mix the cooled pasta with the buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Toss it gently so nothing gets bruised or broken.

Make the dressing:

Whisk together the ranch, sour cream, and lemon juice until its smooth and creamy. Taste it and adjust if you want more tang or richness.

Dress the salad:

Pour the dressing over everything and toss gently but thoroughly so every piece of pasta gets coated. You want it creamy but not drowning.

Chill it:

Cover the bowl and let it sit in the fridge for at least 30 minutes. This is when the flavors really come together and the pasta soaks up all that buffalo ranch goodness.

Garnish and serve:

Right before serving, sprinkle the blue cheese and fresh herbs on top. Serve it cold straight from the fridge.

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One summer evening, my neighbor brought over a bottle of wine and I pulled this out of the fridge. We sat on the porch with two forks and the entire bowl between us, talking until the fireflies came out. She told me it reminded her of tailgating in college but way better because it wasnt made in a cooler. That night it became more than a recipe, it was the reason we started our weekly porch dinners. Food has a way of doing that when you let it.

How to Make It Your Own

I have friends who add shredded carrots for extra crunch and a hint of sweetness. Some people swap the ranch for blue cheese dressing entirely if they really love that sharp funky flavor. You can also throw in some chopped avocado right before serving for creaminess without extra dairy. If you want it spicier, toss in diced jalapeños or drizzle more buffalo sauce on top. I once added crumbled bacon and it was dangerously good.

Storage and Make Ahead Tips

This salad actually improves after a night in the fridge because the pasta absorbs the dressing and the flavors meld together. I usually make it the evening before a gathering and let it chill overnight. Store it in an airtight container and it will stay fresh for up to two days. Just give it a good stir before serving because the dressing can settle at the bottom. If it looks a little dry after sitting, stir in a tablespoon or two of ranch to freshen it up.

Serving Suggestions

This is perfect alongside grilled burgers, hot dogs, or barbecue chicken at a cookout. I have also served it as a main dish for lunch with some garlic bread on the side. It works beautifully at picnics because it travels well and doesnt need to be reheated. Pair it with lemonade or iced tea for a classic summer meal.

• Serve it in individual cups for easy grab and go portions at parties.
• Add extra celery sticks on the side for people who want that full buffalo wing experience.
• Offer extra buffalo sauce and ranch on the side so everyone can adjust the heat and creaminess to their liking.

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This buffalo chicken pasta salad has become my answer to every potluck invitation and lazy summer dinner. I hope it finds a spot in your rotation too.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken is an excellent shortcut option. Simply shred or cube the meat and toss it with buffalo sauce as directed. This works particularly well for busy weeknight meals.

→ How far in advance can I prepare this salad?

You can prepare the salad up to 2 days ahead and store it covered in the refrigerator. The flavors actually improve as they meld together overnight. Add the blue cheese garnish just before serving to maintain its texture.

→ What's the best way to make this lighter?

Substitute Greek yogurt for the sour cream to reduce calories while maintaining creaminess. You can also use light ranch dressing or make your own with Greek yogurt, herbs, and lemon juice for a healthier version.

→ How do I adjust the heat level?

For more spice, add extra buffalo sauce or a pinch of cayenne pepper to taste. Conversely, reduce the buffalo sauce amount and increase the ranch dressing if you prefer a milder flavor profile.

→ What vegetables can I substitute or add?

Cucumber, carrots, corn, or avocado work wonderfully in this salad. Avoid vegetables with high water content that may make the salad soggy. Add heartier vegetables at serving time if preparing ahead.

→ Is this suitable for dairy-free diets?

The original uses ranch dressing, sour cream, and blue cheese, all dairy-based. You can substitute with dairy-free alternatives like cashew cream dressing, vegan sour cream, and dairy-free blue cheese to accommodate dietary restrictions.