Spicy Buffalo Chicken Pasta Salad – Creamy, Tangy, and Perfect for Any Gathering
This Spicy Buffalo Chicken Pasta Salad brings the bold flavors of buffalo wings to a cool, creamy pasta salad. It’s the kind of dish people go back for, then ask for the recipe. You get tender chicken, al dente pasta, crisp veggies, and a tangy, spicy dressing that hits all the right notes.
It works for meal prep, summer cookouts, game day, or a quick weeknight dinner. If you love buffalo sauce, this is a no-brainer.
Spicy Buffalo Chicken Pasta Salad - Creamy, Tangy, and Perfect for Any Gathering
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, according to package directions.Drain and rinse under cold water to stop the cooking and cool it down.
- Make the dressing: In a large mixing bowl, whisk together the buffalo sauce, ranch or blue cheese dressing, and Greek yogurt or sour cream. Add lemon juice, garlic powder, onion powder, a pinch of salt, and a few grinds of pepper. Taste and adjust seasoning.
- Prep the mix-ins: Chop the chicken, celery, carrot, and red onion.If using cheese or herbs, crumble or chop them now.
- Combine: Add the cooled pasta to the bowl with the dressing. Toss to coat. Fold in the chicken, celery, carrot, red onion, and herbs.Add cheese if using.
- Adjust consistency: If it looks dry, add a splash more buffalo sauce or a spoonful of dressing. If it’s too spicy, stir in more yogurt or ranch to mellow it out.
- Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the dressing cling to the pasta.
- Finish and serve: Stir the salad before serving.Garnish with extra herbs and a little drizzle of buffalo sauce if you like. Serve cold or at cool room temperature.
What Makes This Recipe So Good
- Big flavor, minimal effort: Store-bought buffalo sauce and ranch or blue cheese dressing keep this easy without sacrificing taste.
- Great texture: Crunchy celery and carrots balance out the creamy dressing and tender pasta and chicken.
- Customizable heat: Adjust the spice level with more or less buffalo sauce, or add hot sauce for extra kick.
- Perfect make-ahead option: This salad holds up well in the fridge and actually tastes better after a little chill time.
- Feeds a crowd: It’s a reliable potluck favorite that transports well and stays tasty.
Ingredients
- 12 ounces short pasta (rotini, penne, or shells)
- 2 cups cooked chicken, chopped or shredded (rotisserie works great)
- 3/4 cup buffalo sauce (mild, medium, or hot)
- 1/2 cup ranch dressing or blue cheese dressing
- 1/2 cup plain Greek yogurt or sour cream (for extra creaminess)
- 2 ribs celery, finely chopped
- 1 large carrot, grated or finely diced
- 1/2 small red onion, finely diced
- 1/2 cup crumbled blue cheese or shredded sharp cheddar (optional)
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives (plus more for garnish)
- Optional add-ins: diced bell pepper, chopped pickles, corn, or sliced green onions
How to Make It
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, according to package directions.Drain and rinse under cold water to stop the cooking and cool it down.
- Make the dressing: In a large mixing bowl, whisk together the buffalo sauce, ranch or blue cheese dressing, and Greek yogurt or sour cream. Add lemon juice, garlic powder, onion powder, a pinch of salt, and a few grinds of pepper. Taste and adjust seasoning.
- Prep the mix-ins: Chop the chicken, celery, carrot, and red onion.If using cheese or herbs, crumble or chop them now.
- Combine: Add the cooled pasta to the bowl with the dressing. Toss to coat. Fold in the chicken, celery, carrot, red onion, and herbs.Add cheese if using.
- Adjust consistency: If it looks dry, add a splash more buffalo sauce or a spoonful of dressing. If it’s too spicy, stir in more yogurt or ranch to mellow it out.
- Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the dressing cling to the pasta.
- Finish and serve: Stir the salad before serving.Garnish with extra herbs and a little drizzle of buffalo sauce if you like. Serve cold or at cool room temperature.
Storage Instructions
- Refrigerate: Store in an airtight container for 3–4 days.
- Refresh before serving: Pasta absorbs dressing as it sits. Stir in a spoonful of ranch, yogurt, or a splash of buffalo sauce to bring it back to life.
- Avoid freezing: The texture of pasta and creamy sauces doesn’t hold up well in the freezer.
Why This is Good for You
- Balanced macros: You get protein from the chicken and yogurt, carbs from the pasta, and some fat from the dressing and cheese, which keeps you satisfied.
- Veggie boost: Celery, carrots, and onion add fiber, crunch, and micronutrients without weighing the salad down.
- Customizable: Use whole wheat or legume-based pasta for extra fiber and protein.Go lighter on the dressing or choose low-fat options if you prefer.
Common Mistakes to Avoid
- Overcooking the pasta: Soft pasta breaks down and turns mushy. Cook to al dente and rinse to cool.
- Skipping the chill time: Warm pasta won’t hold the dressing well. Cooling ensures the salad is creamy, not watery.
- Adding too much heat up front: Buffalo sauce intensity varies.Start moderate, then adjust after mixing and chilling.
- Under-seasoning: Creamy dressings can dull flavors. Taste and add salt, pepper, or acid (lemon juice) to brighten.
- Forgetting texture: The crunch from celery and carrots makes a big difference. Don’t skip them.
Alternatives
- Protein swaps: Use grilled shrimp, rotisserie turkey, tofu, or chickpeas.For tofu, press, cube, and pan-sear before adding.
- Dressing options: Try half ranch and half blue cheese for a balanced tang. Or go lighter with Greek yogurt, lemon, and a touch of olive oil plus buffalo sauce.
- Pasta choices: Use whole wheat pasta, high-protein chickpea pasta, or gluten-free pasta (cook gently to avoid breaking).
- Veggie upgrades: Add diced bell pepper, cucumber, cherry tomatoes, or shredded cabbage for extra crunch and color.
- Cheese swap: If blue cheese isn’t your thing, sharp cheddar, pepper jack, or feta work well.
- Make it more meal-worthy: Stir in avocado right before serving, or add a handful of crisp bacon for a smoky twist.
FAQ
Can I make this ahead of time?
Yes. This salad is great made a day in advance.
Just give it a good stir before serving and add a little extra dressing if it seems dry.
Is there a way to make it less spicy?
Use mild buffalo sauce and increase the ranch or yogurt. You can also add a touch of honey to balance the heat without making it sweet.
How do I keep the pasta from getting soggy?
Cook it to al dente, rinse to cool, and chill the salad after mixing. Avoid over-dressing; you can always add more later.
What’s the best chicken to use?
Shredded rotisserie chicken is fast and flavorful.
Leftover grilled or baked chicken also works well. Just avoid heavily seasoned chicken that might clash with the buffalo sauce.
Can I make this dairy-free?
Yes. Use a dairy-free ranch and skip the cheese, or use a plant-based crumble.
Swap Greek yogurt for a thick, unsweetened dairy-free yogurt.
How spicy is it?
That depends on your sauce. Medium buffalo sauce gives a gentle kick. For extra heat, add a few dashes of hot sauce or a pinch of cayenne.
Should I rinse the pasta?
For cold pasta salads, yes.
Rinsing stops the cooking, cools the pasta, and removes excess starch so the dressing coats evenly.
Wrapping Up
Spicy Buffalo Chicken Pasta Salad delivers everything you love about buffalo wings in a cool, satisfying bowl. It’s simple to make, easy to customize, and always a crowd-pleaser. Keep it mild or turn up the heat, mix in your favorite veggies, and make it your own.
Whether you’re prepping lunches or bringing a dish to share, this one never disappoints.
