Buffalo Chicken Pasta Salad

My neighbor brought this to a block party last summer, and I watched it disappear in under ten minutes. The combo of tangy buffalo chicken and cool ranch over pasta felt like such a simple idea, but the flavors hit differently when everything's cold and the heat is just enough to keep you coming back. I asked for the recipe right there on her porch, scribbling notes on a napkin while kids ran circles around the folding tables. It's been my go-to ever since for anything outdoors.

The first time I made this for my family, my brother ate three servings and asked if I'd started using actual restaurant recipes. I hadn't, I'd just tossed leftover rotisserie chicken with some buffalo sauce and trusted the process. That's when I realized cold pasta salads don't have to be bland or forgettable. They can have bite, personality, and enough flavor to make people pause mid-conversation.

Ingredients

• Rotini or penne pasta: The ridges and spirals grab onto the dressing better than smooth noodles, which means every forkful is fully coated and flavorful.
• Cooked chicken breast: Shredded works best because it mixes in without feeling like separate chunks, and rotisserie chicken saves you from boiling and seasoning from scratch.
• Buffalo wing sauce: This is where the heat lives, go mild or go bold depending on your crowd, but don't skip it or the whole dish loses its edge.
• Celery: It adds the crisp, clean crunch that balances the creamy dressing and keeps the salad from feeling heavy.
• Red bell pepper: Sweet, bright, and sturdy enough to hold up in the fridge without wilting overnight.
• Red onion: A little sharpness goes a long way, so chop it fine and rinse it under cold water if raw onion tends to overpower your palate.
• Cherry tomatoes: Halved tomatoes add juicy pops of color and a slight acidity that cuts through the richness of ranch and sour cream.
• Ranch dressing: The creamy backbone of the whole dish, and homemade or bottled both work as long as it's thick and tangy.
• Sour cream: It thickens the dressing and adds a subtle tang that makes ranch taste more interesting and less one note.
• Lemon juice: Just a tablespoon brightens everything and keeps the dressing from feeling flat or too rich.
• Blue cheese: Optional but worth it, the funky, salty crumbles make this feel like a real buffalo wing experience in pasta form.
• Fresh chives or parsley: A sprinkle of green on top makes it look intentional and adds a hint of freshness right before serving.

Instructions

Cook the pasta:

Boil it in salted water until it's just tender, then drain and rinse under cold water to stop the cooking. This keeps the noodles firm and prevents them from soaking up all the dressing later.

Coat the chicken:

Toss your cooked chicken with buffalo sauce in a bowl until every piece is slicked with that orange, tangy heat. Let it sit for a minute so the flavor really sinks in.

Combine the base:

In a big bowl, mix the cooled pasta, buffalo chicken, celery, bell pepper, onion, and tomatoes. Toss gently so nothing breaks apart, you want everything evenly distributed.

Make the dressing:

Whisk together ranch, sour cream, and lemon juice until smooth and pourable. Taste it, if it feels thick, add a splash of water or more lemon juice to loosen it up.

Dress and toss:

Pour the dressing over the pasta mixture and fold everything together with a big spoon until every piece is coated. Don't be shy, this is where the magic happens.

Chill it down:

Cover the bowl and let it sit in the fridge for at least 30 minutes. The flavors marry and the pasta absorbs just enough dressing to make every bite cohesive.

Garnish and serve:

Right before serving, sprinkle blue cheese and fresh herbs on top. It looks prettier and adds a final layer of flavor that makes people think you put in way more effort than you did.

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I brought this to a potluck once and someone asked if I'd catered it. I laughed because I'd made it in under 40 minutes that morning while still in pajamas. That's the beauty of this dish, it tastes like you tried hard, but it's really just smart assembly and bold flavors doing the heavy lifting.

Adjusting the Heat

If you're serving kids or anyone who flinches at spice, use half the buffalo sauce and add the rest on the side for people to drizzle on their own portions. I've also swapped in mild wing sauce and added a pinch of smoked paprika for warmth without the burn. The goal is to get that buffalo vibe without making anyone's eyes water, and it's easier to add heat than take it away.

Making It Lighter

Greek yogurt can replace the sour cream completely, and you'll barely notice the difference except for a slightly tangier finish. I've done half ranch and half Greek yogurt when I wanted to cut some richness without losing the creamy texture. You can also use whole wheat pasta or add more veggies like shredded carrots or cucumber for extra crunch and fiber.

Serving and Storage

This salad is best served cold, straight from the fridge, and it actually improves after a few hours when the pasta has had time to soak up all that tangy, spicy dressing. Leftovers keep for up to two days, though the veggies start to soften and the tomatoes release some juice, so if you're meal prepping, consider adding the tomatoes fresh each day.

• Stir the salad before serving again, the dressing sometimes settles at the bottom overnight.
• If it looks dry after chilling, add a drizzle of ranch or a squeeze of lemon to freshen it up.
• Serve it in a big shallow bowl so people can see all the colorful ingredients and grab generous scoops.

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This is one of those recipes that makes you look like you know what you're doing in the kitchen, even if you're just winging it. Bring it anywhere, and I promise it won't come home with you.

Recipe FAQ

→ Can I prepare this ahead of time?

Yes, this dish is excellent for advance preparation. Assemble everything and refrigerate for up to 2 days. Add fresh garnishes like blue cheese and herbs just before serving to maintain their texture and appearance.

→ How do I make this less spicy?

Reduce the buffalo sauce amount or use a milder version. You can also balance heat by adding more ranch dressing or increasing the sour cream component. Omit the optional cayenne pepper garnish entirely for a gentler kick.

→ What are good substitutions for the dressing?

Greek yogurt works wonderfully in place of sour cream for a lighter version. You can also try blue cheese dressing, creamy avocado-based dressing, or a lighter vinaigrette for different flavor profiles.

→ Can I use different pasta shapes?

Absolutely. Penne, farfalle, or any short pasta shape works well. Choose varieties with ridges or curves to better catch and hold the dressing throughout the salad.

→ What's the best way to cook the chicken?

Rotisserie chicken is quickest and adds flavor. Alternatively, poach or grill chicken breasts, then shred. For convenience, use pre-cooked rotisserie chicken to cut preparation time significantly.

→ How should I store leftovers?

Keep the salad in an airtight container in the refrigerator for up to 2 days. The pasta will continue absorbing dressing, so you may need to thin it with a bit more ranch when serving again.