If you love buffalo chicken, this buffalo chicken pasta salad might just become your new go-to. If you’re searching for summer salad ideas, this one brings all that bold heat and tang you expect, but in a cool, scoopable dish that’s perfect for warm days.
It has everything that makes buffalo chicken so good. The sauce adds that signature spicy kick, while ranch brings a creamy balance. Crunchy celery and a touch of sweetness from the carrots round it out, giving each bite a mix of flavors and textures.
This dish works just as well as a side or a main, depending on what you need. And if you happen to have leftover crockpot buffalo chicken, it comes together quickly, making it even more convenient to throw together.
It really shines during the summer when you want something you can make ahead and serve cold. It’s the kind of recipe that fits right in at casual gatherings without needing much effort.
Every time it shows up at a BBQ, it tends to disappear fast. It’s one of those dishes people keep coming back to, and it’s easy to see why once you try it.
Buffalo Chicken Pasta Salad
If you love buffalo chicken, this buffalo chicken pasta salad might just become your new go-to. If you’re searching for summer salad ideas, this one brings all that bold heat and tang you expect, but in a cool, scoopable dish that’s perfect for warm days.
Ingredients
- 2 cups rotini pasta, cooked to al dente and chilled
- 1 chicken breast, cooked and shredded (about 1 cup)
- 4 stalks celery, chopped (about 1 cup)
- 1 cup shredded carrots
- ½ cup ranch dressing
- 2 Tablespoons buffalo sauce, more to taste (I used Frank's Red Hot)
- 2 Tablespoons crumbled blue cheese
Instructions
- In a small bowl, stir together the ranch, blue cheese, and buffalo sauce. Taste and adjust the heat by adding more hot sauce if desired. Set aside.
- In a large bowl, combine the cooked and cooled rotini, shredded chicken, celery, and carrots. Toss to mix evenly.
- Pour the dressing over the pasta mixture and stir until everything is well coated.
- Divide into bowls and serve.
Notes
- To make this gluten-free, substitute the regular pasta with your favorite gluten-free rotini, penne, or macaroni.
- For the cheese, shredded or crumbled mozzarella can be used in place of blue cheese.
- To prepare ahead, cook the pasta and chop all ingredients in advance, then store them in the refrigerator. When ready to serve, combine everything in a bowl and add the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Freezing is not recommended.
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