Buffalo Chicken Pasta Salad

My neighbor brought this to a summer cookout three years ago, and I watched everyone circle back for seconds before the burgers even came off the grill. The tangy buffalo kick paired with cool ranch and crisp celery was so unexpectedly right that I cornered her by the cooler and made her text me the recipe on the spot. I've been tweaking it ever since, and now it's the dish people ask me to bring everywhere.

The first time I made this for a potluck at work, I doubled the batch and still came home with an empty bowl. Two coworkers asked if I'd cater their birthday parties, which was flattering until I realized I'd have to admit I didn't actually invent it. Now I just call it my signature dish and let them believe what they want.

Ingredients

• Rotini or penne pasta (12 oz): Rotini holds the dressing in its spirals beautifully, but penne works if that's what you have; just cook it truly al dente or it gets mushy when chilled.
• Cooked chicken breast (2 cups): Rotisserie chicken is your best friend here, shredded by hand so it soaks up the buffalo sauce in every shred.
• Buffalo wing sauce (1/3 cup): Use a good quality sauce like Frank's RedHot; the cheap stuff tastes more like vinegar than heat.
• Celery (1 cup, finely diced): This adds the classic buffalo wing crunch and a fresh bite that cuts through the richness.
• Red bell pepper (1 cup, diced): Sweet pepper balances the spice and adds a pop of color that makes the bowl look alive.
• Red onion (1/2 cup, finely chopped): Raw onion can be sharp, so dice it small and rinse it under cold water if you're serving this to onion-skeptics.
• Cherry tomatoes (1 cup, halved): They burst with juice when you bite into them and keep the salad from feeling too heavy.
• Ranch dressing (3/4 cup): Homemade is lovely, but a good bottled ranch saves time and honestly tastes just as good when mixed with sour cream.
• Sour cream (1/4 cup): This thickens the dressing and adds a tangy richness that makes it cling to every piece of pasta.
• Lemon juice (1 tbsp): Brightens everything up and keeps the dressing from tasting flat or one-note.
• Blue cheese (1/2 cup, crumbled, optional): If you love blue cheese, this is non-negotiable; if you don't, leave it off and no one will miss it.
• Fresh chives or parsley (2 tbsp, chopped, optional): A handful of green herbs makes it look like you really tried, even if you didn't.

Instructions

Cook and cool the pasta:

Boil the pasta in well-salted water until it still has a little bite, then drain and rinse it under cold water to stop the cooking. Let it sit in the colander while you prep everything else so it dries out a bit and doesn't water down your dressing.

Coat the chicken:

Toss your shredded chicken with the buffalo sauce in a bowl until every piece is slicked with that orange glaze. Let it sit for a few minutes so the flavors really sink in.

Combine the salad base:

In your biggest mixing bowl, toss together the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Use your hands if the spoon isn't cutting it; it's faster and more thorough.

Make the dressing:

Whisk the ranch, sour cream, and lemon juice in a small bowl until it's smooth and pourable. Taste it and add a pinch of salt if it needs it, though ranch is usually salty enough.

Dress and chill:

Pour the dressing over the pasta mixture and toss gently until everything is coated and creamy. Cover the bowl tightly and refrigerate for at least 30 minutes, though an hour is even better.

Garnish and serve:

Right before serving, sprinkle the blue cheese and fresh herbs on top. Serve it cold, straight from the fridge, with a big spoon and watch it disappear.

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Last Fourth of July, I brought this to a backyard party and set it on the table next to a fancy grain salad someone spent hours on. By the time the fireworks started, mine was gone and the other bowl was still full. I felt a little guilty, but also quietly triumphant, because sometimes simple and bold just wins.

Making It Your Own

If you want more heat, stir in a few dashes of hot sauce or a pinch of cayenne with the dressing. For a smokier flavor, try using chipotle ranch or adding a tiny bit of smoked paprika. I've also swapped the chicken for shredded turkey after Thanksgiving, and it worked beautifully with all the leftover energy still in the fridge.

Storing and Serving

This salad keeps for up to two days in the fridge, though the vegetables start to lose their crunch after that. If you're making it ahead, hold off on adding the tomatoes and blue cheese until just before serving so everything stays fresh and bright. Always serve it cold; room temperature turns the dressing oily and sad.

What to Serve Alongside

This is hearty enough to be a main dish at lunch, but it also shines as a side next to grilled chicken, burgers, or ribs at a barbecue. I love pairing it with something simple and cool like cucumber slices or a pile of tortilla chips for scooping.

• Bring it to picnics in a cooler with ice packs so it stays food-safe and delicious.
• Double the batch if you're feeding a crowd; people always eat more than you think they will.
• Toss any leftovers into a wrap with extra lettuce for an easy next-day lunch.

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This is the kind of dish that makes you look like you planned ahead, even if you threw it together an hour before people showed up. It's been my secret weapon for years, and now it's yours too.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken is an excellent shortcut. Simply shred or cube the meat and toss it with buffalo sauce. This saves significant preparation time while delivering the same delicious flavor.

→ How far ahead can I prepare this?

You can assemble the salad up to 2 days in advance. Keep it covered in the refrigerator. Add the garnish of blue cheese and fresh herbs just before serving to maintain their texture and appearance.

→ What if I prefer a milder flavor?

Use less buffalo sauce or dilute it with a bit of ranch dressing. You can also substitute mild hot sauce or omit it entirely for a creamy pasta salad with just the chicken and vegetables.

→ Can I make this vegetarian?

Yes, skip the chicken and add extra vegetables like broccoli, cucumber, or chickpeas. You can also toss tofu or tempeh in the buffalo sauce for a protein-rich vegetarian option.

→ What dressing substitutes work well?

Greek yogurt mixed with herbs creates a lighter version. Creamy sriracha mayo or a buffalo ranch blend also complements the chicken beautifully. Adjust seasonings to your preference.

→ Is this dish suitable for meal prep?

Absolutely. Prepare individual portions in containers and refrigerate for grab-and-go lunches throughout the week. Keep the dressing separate if storing longer than a day to prevent the pasta from becoming soggy.