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Spicy Buffalo Chicken Pasta Salad - Creamy, Tangy, and Perfect for Any Gathering

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Prep the mix-ins: Chop the chicken, celery, carrot, and red onion. If using cheese or herbs, crumble or chop them now.
  4. 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.
  5. 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.
  6. Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the dressing cling to the pasta.
  7. 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.