Save to Pinterest My neighbor brought this to a block party three summers ago, and I watched the bowl empty in minutes. Everyone kept asking what made it so addictive, and she just smiled and said buffalo sauce fixes everything. I went home that night determined to recreate it, and after a few tries, I nailed the balance between creamy ranch and that tangy buffalo kick. Now it's my go-to whenever someone says bring something cold.
I made this for a potluck at work once, and by lunchtime, three people had asked for the recipe. One coworker admitted she doesn't even like pasta salad, but she couldn't stop eating it. That's when I realized this dish has a way of converting people. The buffalo chicken does the heavy lifting, but the creamy dressing and fresh veggies make it feel light enough to keep going back for more.
Ingredients
- Rotini or penne pasta: These shapes grab onto the dressing and buffalo sauce better than smooth noodles, and they hold up well when chilled.
- Cooked chicken breast: Shredded works best because it soaks up the buffalo sauce, but cubed is fine if that's what you have on hand.
- Buffalo wing sauce: Use your favorite brand, but avoid anything too watery or it won't coat the chicken properly.
- Celery: This adds the classic buffalo wing crunch and a slight bitterness that cuts through the richness.
- Red bell pepper: It brings sweetness and color, plus it stays crisp even after a day in the fridge.
- Red onion: Finely chop it so you get little bursts of sharpness without overpowering bites.
- Cherry tomatoes: Halved tomatoes add juicy pops of freshness that lighten the whole dish.
- Ranch dressing: This is the creamy base that tames the heat and ties everything together.
- Sour cream: It thickens the dressing and adds a subtle tang that complements the buffalo sauce.
- Lemon juice: Just a tablespoon brightens the flavors and keeps the dressing from feeling too heavy.
- Blue cheese: Optional, but it adds that authentic buffalo wing experience if you're a fan.
- Fresh chives or parsley: A little green on top makes it look finished and adds a hint of freshness.
Instructions
- Cook the pasta:
- Boil it in salted water until al dente, then drain and rinse under cold water to stop the cooking. This keeps the pasta firm and prevents it from getting gummy when you add the dressing.
- Coat the chicken:
- Toss the cooked chicken with 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, buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Toss gently so nothing breaks apart.
- Make the dressing:
- Whisk together ranch dressing, sour cream, and lemon juice in a small bowl until smooth and creamy. Taste it and adjust if you want more tang or richness.
- Dress the salad:
- Pour the dressing over the pasta mixture and toss everything gently until every piece is coated. Use a light hand so the tomatoes don't get squished.
- Chill it:
- Cover the bowl and refrigerate for at least 30 minutes. This gives the flavors time to blend and the pasta time to absorb some of the dressing.
- Finish and serve:
- Right before serving, sprinkle blue cheese and fresh herbs on top if you're using them. Serve it cold and watch it disappear.
Save to Pinterest The first time I served this at a backyard cookout, my friend's husband, who never eats anything with buffalo sauce, finished two bowls and asked if I'd bring it to their next barbecue. I think the ranch dressing calms the heat just enough to win over people who usually avoid spicy food. It's become my secret weapon for feeding a crowd without stress.
Choosing Your Chicken
Rotisserie chicken is your best friend here, especially if you're short on time. Just pull the meat off, shred it, and toss it with the buffalo sauce. If you're cooking chicken from scratch, poach it or bake it plain so the buffalo sauce can be the star. I've also used leftover grilled chicken, and it adds a nice smoky depth that works surprisingly well with the ranch.
Making It Your Own
You can dial the heat up or down depending on your crowd. For extra spice, I add a pinch of cayenne or a few dashes of hot sauce to the dressing. If you want it milder, use less buffalo sauce and add a bit more ranch. I've also swapped in Greek yogurt for the sour cream when I want it lighter, and it works perfectly without losing any creaminess.
Storing and Serving
This salad keeps well in the fridge for up to two days, but the pasta will soak up the dressing as it sits. If you're making it ahead, reserve a little extra dressing to stir in before serving so it looks fresh and glossy. I always bring it in a big bowl with a lid and keep it on ice at outdoor parties. It's one of those dishes that actually improves after a few hours in the cold.
- Serve it in a chilled bowl to keep it cold longer at outdoor events.
- If you're not a blue cheese fan, try shredded cheddar or skip the cheese entirely.
- Leftovers make a great lunch the next day, just give it a quick stir before eating.
Save to Pinterest This pasta salad has saved me more times than I can count, and it never lets me down. Make it once, and you'll understand why people ask for the recipe before they even finish their first bowl.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, Buffalo Chicken Pasta Salad actually improves when made ahead. Prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors meld together beautifully during chilling. Add garnishes just before serving for best presentation.
- → What can I substitute for ranch dressing?
You can use blue cheese dressing for extra tang, creamy cilantro-lime dressing for a twist, or even Greek yogurt mixed with herbs for a lighter option. Adjust quantities to achieve your desired consistency and flavor profile.
- → How do I control the spice level?
Start with the recommended amount of buffalo sauce and add more gradually to taste. For extra heat, incorporate cayenne pepper or hot sauce. For milder flavor, reduce the buffalo sauce and increase ranch dressing instead.
- → Is rotisserie chicken a good option?
Absolutely. Rotisserie chicken is an excellent time-saver and adds wonderful flavor. Simply shred or cube the meat and toss with buffalo sauce as directed. It reduces total preparation time significantly.
- → Can I make this vegetarian?
Traditional buffalo chicken pasta salad includes poultry, but you can adapt it by replacing chicken with buffalo-coated tofu, chickpeas, or cauliflower florets. The remaining ingredients and dressing work beautifully with plant-based proteins.
- → What are good serving occasions?
This chilled salad is ideal for potlucks, picnics, outdoor gatherings, and summer meals. It transports well and tastes great at room temperature or chilled. It's also a satisfying lunch option that keeps well throughout the week.