Buffalo Chicken Pasta Salad
The weather is (finally!) warming up in my part of the world, and one of my favorite things about this is that my buffalo chicken pasta salad is back on the menu! I’ve been making this one for years and years, and it’s always one of my most requested dishes over the summer.
So we’re tossing shredded chicken with rotini pasta shapes, a quick buffalo ranch sauce, crunchy celery, shredded cheddar, green onions, and some seasonings, and we’ve got a quick, easy, totally delicious bowlful that’s perfect for everything from weekday lunches to BBQs and cookouts.
If you love big flavors and minimal fuss, this is the next one for you to try!
Love a good pasta salad? Same! I think you’ll also like my tuna pasta salad, dill pickle pasta salad, and tortellini pesto pasta salad!
Ingredients
As regular readers will know, I’ve included a printable recipe card for you that you can add to your folder at home, and you’ll find it at the bottom of this post. Make sure that you take a browse through the coming sections though for extra hints and tips!
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Rotini pasta: The twists hold onto the creamy buffalo sauce really well, making every bite super saucy and flavorful.
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Cooked shredded chicken: A great way to use leftover or rotisserie chicken and makes the salad more filling.
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Ranch dressing: Adds creaminess and helps balance the heat from the buffalo sauce.
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Buffalo wing sauce: Brings that classic tangy, spicy buffalo flavor that ties everything together.
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Celery: Adds a fresh crunch and a classic buffalo pairing.
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Shredded cheddar cheese: Adds richness and a little extra sharp flavor.
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Green onions: Give a mild onion flavor and a pop of freshness.
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Garlic powder: Adds a subtle savory depth to the dressing.
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Black pepper: Rounds out the flavor with a little warmth.
How To Make Buffalo Chicken Pasta Salad
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Cook the rotini pasta according to package directions (about 10 minutes). Drain and rinse under cold water to cool it down.
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In a small bowl, stir together the ranch dressing and buffalo sauce until well combined.
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In a large bowl, add the cooled pasta, shredded chicken, celery, shredded cheese, green onions, garlic powder, and black pepper.
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Pour the buffalo ranch dressing over the top and toss everything together until evenly coated.
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Cover and refrigerate for about 30 minutes if you’d like it chilled before serving, then enjoy.
Storage
Store the pasta salad in an airtight container in the refrigerator for 2–3 days.
If it thickens slightly as it sits, you can stir in a little extra ranch or buffalo sauce before serving to loosen it back up.
Recipe Notes
You can top the pasta salad with extra green onions and shredded cheese just before serving for a little extra flavor and texture.
Any cooked shredded chicken works well here, and rotisserie chicken is an easy shortcut.
If you prefer a spicier version, simply add a bit more buffalo sauce to taste. I like mine super spicy so I sometimes add some Frank’s Red Hot Sauce at the table just before serving!
If the pasta salad dries out slightly after sitting in the fridge, just stir in a little extra ranch or buffalo sauce to bring it back to a creamy consistency.
For best texture, make sure the pasta is fully cooled before mixing everything together so the dressing doesn’t get absorbed too quickly!
Serving Ideas for Buffalo Chicken Pasta Salad
This is one of those recipes that fits just about any occasion, and I hope you’ll make it again and again!
It’s perfect for BBQs and cookouts, especially alongside grilled chicken, burgers, or anything off the grill.
It also makes a really great light lunch, since it’s filling without feeling too heavy.
For meal prep, portion it into containers for easy grab-and-go lunches during the week. It holds up well and the flavors get even better as it sits.
You can also serve it as a side dish for game day or casual get-togethers. It’s always a hit when I serve it to a crowd!
Buffalo Chicken Pasta Salad
Ingredients
- 12 oz rotini pasta
- 2 cups cooked shredded chicken
- 3/4 cup ranch dressing
- 1/2 cup buffalo wing sauce
- 1/2 cup celery diced
- 1/2 cup shredded cheddar cheese
- 2 green onions sliced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Cook the rotini pasta according to package directions (about 10 minutes). Drain and rinse under cold water to cool it down.
- In a small bowl, stir together the ranch dressing and buffalo sauce until well combined.
- In a large bowl, add the cooled pasta, shredded chicken, celery, shredded cheese, green onions, garlic powder, and black pepper.
- Pour the buffalo ranch dressing over the top and toss everything together until evenly coated.
- Cover and refrigerate for about 30 minutes if you’d like it chilled before serving, then enjoy.
It’s a little saucy, a little spicy, and a whole lot of delicious! This pasta salad has become a real staple in my household for all kinds of different occasions, and I hope it’ll make its way into your regular rotation too. As always, if you make this in your own kitchen, it would mean the world to me to hear your comments and feedback. You can leave a star rating below, and tag me on Instagram @slimmingviolet and #slimmingviolet.
