Buffalo Chicken Pasta Salad

My neighbor knocked on my door one Saturday afternoon holding a lidded bowl and asked if I liked spicy food. Inside was this incredible pasta salad, still cold from her fridge, with flecks of red sauce clinging to every spiral. One bite and I was hooked: tangy, creamy, with just enough heat to make my lips tingle. She told me she threw it together for a last-minute cookout, and I made her write down the recipe on the back of a grocery receipt before she left.

I made this for a family reunion the following summer, doubling the batch and packing it into a giant plastic tub. My cousin, who claims he does not like cold pasta, went back for thirds. By the time we packed up, the bowl was scraped clean, and I had three people text me that night asking for the recipe. It is one of those dishes that surprises people because it sounds simple but tastes like you fussed.

Ingredients

• Rotini or penne pasta: The ridges and curves catch the dressing beautifully, and they hold up without getting mushy in the fridge.
• Cooked chicken breast: I usually grab a rotisserie chicken from the store and shred the breast meat while it is still warm, which saves time and adds moisture.
• Buffalo wing sauce: Use your favorite brand, but pick one with good vinegar tang, not just heat, because that acidity balances the creamy dressing.
• Celery: Dice it small so every bite gets that refreshing crunch without overwhelming the other textures.
• Red bell pepper: Adds sweetness and a pop of color that makes the whole bowl look vibrant and inviting.
• Red onion: Chop it fine and rinse it under cold water if you want to mellow the sharpness a bit.
• Cherry tomatoes: Halve them so their juice mingles with the dressing, creating little pockets of bright flavor.
• Ranch dressing: The creamy base that cools down the buffalo heat, and it ties everything together.
• Sour cream: Thickens the dressing and adds a subtle tang that makes the whole salad taste richer.
• Lemon juice: Just a tablespoon wakes up all the flavors and keeps the dressing from feeling too heavy.
• Blue cheese: Crumble it on top right before serving so it stays chunky and bold.
• Fresh chives or parsley: A handful of green herbs makes the dish look finished and adds a gentle herbal note.

Instructions

Cook the pasta:

Boil it in well salted water until it has a slight bite, then drain and rinse under cold water to stop the cooking. This keeps each piece firm and prevents clumping.

Coat the chicken:

Toss your shredded or cubed chicken with the buffalo sauce in a bowl until every piece is slicked with that tangy orange coating. Let it sit for a minute so the flavor soaks in.

Combine the salad base:

In your largest mixing bowl, add the cooled pasta, buffalo chicken, celery, bell pepper, onion, and tomatoes. Use your hands or a big spoon to toss gently so nothing breaks apart.

Mix the dressing:

Whisk together ranch, sour cream, and lemon juice in a small bowl until smooth and pourable. Taste it and adjust with more lemon if you want extra brightness.

Dress and toss:

Pour the dressing over the pasta mixture and fold everything together until each piece is lightly coated. Do not overmix or the vegetables will bruise.

Chill:

Cover the bowl with plastic wrap or a lid and refrigerate for at least thirty minutes. This rest time lets the flavors marry and the pasta absorb some of the dressing.

Garnish and serve:

Right before serving, scatter blue cheese crumbles and chopped herbs over the top. Serve it cold straight from the fridge.

Save

One evening, I served this at a backyard barbecue where the grill broke halfway through cooking. Everyone was hungry and restless, but this cold salad saved the day because it was already made and tasted fantastic. People stood around the picnic table with paper plates, laughing and going back for seconds, and nobody even mentioned the grill. That is when I realized a great cold dish is worth its weight in gold.

How to Store and Serve Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to two days. The pasta will soak up more dressing as it sits, so you might want to stir in a spoonful of extra ranch or a splash of milk before serving again. I like to bring it back to life with a handful of fresh herbs or a few extra cherry tomatoes on top. Just give it a good stir and let it sit at room temperature for five minutes before you dig in.

Ways to Make It Your Own

If you want to turn up the heat, drizzle extra buffalo sauce over each serving or sprinkle cayenne pepper into the dressing. For a lighter version, swap the sour cream for Greek yogurt and use a low fat ranch. You can also add diced avocado, shredded carrots, or even crumbled bacon for extra richness. Some people like to toss in a handful of shredded cheddar, and I have seen friends add diced cucumbers for extra crunch.

Quick Tips for Success

Always use cold pasta when you start assembling the salad, because warm pasta will wilt your vegetables and make the dressing slide right off. If you are making this ahead, hold off on adding the tomatoes until just before serving so they do not water down the dressing. Rotisserie chicken is your best friend here, especially when you are in a hurry or do not want to cook extra protein.

• Taste the dressing before you pour it, and adjust the lemon or ranch to suit your preference.
• Use a big bowl so you have plenty of room to toss without spilling half the salad on the counter.
• Keep a small container of extra buffalo sauce on the side for guests who want an extra kick.

Save

This salad has become my go to whenever someone asks me to bring a dish, and I never get tired of watching people go back for more. It is proof that simple ingredients and a little bit of heat can turn into something everyone remembers.

Recipe FAQ

→ Can I prepare this ahead of time?

Yes, this dish is perfect for advance preparation. You can assemble it up to 2 days ahead and keep it covered in the refrigerator. The flavors actually improve as they meld together overnight. Just add fresh herb garnish right before serving.

→ What type of pasta works best?

Rotini and penne are ideal because their shapes trap the dressing beautifully. You can also use fusilli or any short pasta with ridges. Avoid long pasta varieties like spaghetti, as they don't hold the dressing as well in a cold salad.

→ How can I make this less spicy?

Reduce the amount of buffalo wing sauce to 1/4 cup or less, or mix it with equal parts ranch dressing before tossing with the chicken. You can also omit it entirely and let the ranch dressing be the main flavor, though you'll lose the characteristic buffalo kick.

→ What's a good substitute for ranch dressing?

Greek yogurt mixed with buttermilk, garlic powder, and fresh dill creates a lighter homemade ranch. Blue cheese dressing also complements the buffalo chicken beautifully. For a different angle, try a creamy buffalo ranch or Caesar dressing.

→ Can I use rotisserie chicken instead?

Absolutely. Rotisserie chicken saves significant time and works wonderfully in this dish. Simply shred the meat and toss with buffalo sauce as directed. One whole rotisserie chicken yields approximately 2-3 cups of meat, which is perfect for this salad.

→ How should I store leftovers?

Store covered in an airtight container in the refrigerator for up to 2 days. The pasta will absorb more dressing over time, so you may want to add extra dressing when you reheat it. Avoid leaving it at room temperature for more than 2 hours due to the dairy-based dressing.