Buffalo Chicken Pasta Salad

The first bowl of this pasta salad disappeared faster than I expected at a backyard cookout three summers ago. I had tossed it together that morning, doubting whether buffalo chicken belonged anywhere near a pasta salad. By the time I looked up from the grill, my cousin was scraping the bowl clean with a serving spoon. That's when I knew this wasn't just another side dish.

I remember making this the morning of my friend's graduation party, stressed about time and desperately needing something that could sit out without turning into a science experiment. I doubled the batch, tossed it together while the coffee brewed, and tucked it into the fridge. When I pulled it out hours later, the flavors had melted together into something way better than what I'd tasted that morning. People asked for the recipe on napkins.

Ingredients

• Rotini or penne pasta: These shapes grab onto the dressing and buffalo sauce better than anything smooth, and they don't get soggy as fast when chilled.
• Cooked chicken breast: Rotisserie chicken is your best friend here, already juicy and seasoned, saving you from another pan to wash.
• Buffalo wing sauce: This is where the personality lives, so use a brand you'd actually dip wings into, not some watered down version.
• Celery: The classic buffalo chicken sidekick, it adds that essential crisp snap and a hint of bitterness that balances the heat.
• Red bell pepper: Sweet, crunchy, and it brings a pop of color that makes the whole bowl look less like a beige tragedy.
• Red onion: A little sharpness goes a long way, just make sure to chop it fine so no one gets an overwhelming bite.
• Cherry tomatoes: They burst with juice and freshness, cutting through all that creamy richness.
• Ranch dressing: The cooling agent that tames the buffalo heat and ties everything together.
• Sour cream: It thickens the dressing and adds a tangy creaminess that ranch alone can't quite deliver.
• Lemon juice: Just a tablespoon wakes up the whole bowl and keeps it from tasting flat.
• Blue cheese: Optional but highly recommended if you want that authentic buffalo wing experience.
• Fresh chives or parsley: A sprinkle on top makes it look like you tried, even if you didn't.

Instructions

Boil the pasta:

Cook the rotini or penne in a big pot of salted boiling water until it's just al dente, then drain it and rinse under cold water to stop the cooking. This keeps it from turning mushy later when it sits in the dressing.

Coat the chicken:

Toss your cooked chicken with the buffalo sauce in a medium bowl until every piece is slicked with that spicy orange glaze. If you want more heat, now's the time to add extra sauce.

Combine everything:

In your largest mixing bowl, dump in the cooled pasta, buffalo chicken, celery, red bell pepper, red onion, and cherry tomatoes. Give it a gentle stir so nothing gets bruised.

Mix the dressing:

Whisk together ranch, sour cream, and lemon juice in a small bowl until it's smooth and pourable. Taste it and adjust if you want more tang or creaminess.

Dress the salad:

Pour the dressing over the pasta mixture and toss gently with a big spoon or your hands until everything is evenly coated. Don't overmix or the pasta will break down.

Chill it:

Cover the bowl tightly and refrigerate for at least 30 minutes, though an hour or two is even better. The flavors need time to marry and settle into each other.

Garnish and serve:

Right before serving, sprinkle the top with crumbled blue cheese and chopped chives or parsley. Serve cold and watch it disappear.

Save

One evening, I brought this to a friend's porch dinner where everyone was supposed to bring something cold. I watched a guy who claimed he hated pasta salad go back for thirds, muttering something about how this didn't count as regular pasta salad. That's when I realized this dish had crossed over from side to main event.

How to Make It Spicier or Milder

If you want more heat, stir in a pinch of cayenne pepper or a few dashes of hot sauce directly into the dressing. For a milder version, cut the buffalo sauce in half and add a tablespoon of honey to the dressing to mellow out the tang. I've done both depending on who's coming over, and neither version has ever lasted long.

Best Make Ahead Strategy

This salad actually improves after a few hours in the fridge, so making it the night before is smart. Just keep the blue cheese and herbs separate until you're ready to serve, or they'll get soggy and lose their punch. I usually prep everything, store it in a covered bowl, and toss in the garnishes right before people arrive.

Swaps and Substitutions

Greek yogurt works beautifully in place of sour cream if you want to lighten things up without losing creaminess. You can swap the chicken for shredded turkey or even crispy chickpeas if you're cooking for someone who doesn't eat meat. I've also used green bell pepper when I didn't have red, and it worked just fine, though it's a little less sweet.

• Use any short pasta shape you have on hand, bowtie and shells work great too.
• Add shredded carrots or cucumbers for extra crunch and color.
• If blue cheese isn't your thing, try shredded cheddar or skip the cheese entirely.

Save

This is the kind of dish that makes people lean in and ask what's in it, even while they're already going back for more. Keep it cold, keep it bold, and it'll never let you down.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually improves when made ahead. Prepare it up to 2 days in advance and refrigerate in an airtight container. The flavors meld beautifully over time. Add garnishes just before serving for best presentation.

→ What can I substitute for ranch dressing?

You can use blue cheese dressing for a stronger flavor profile, or make a lighter version with Greek yogurt mixed with ranch seasoning powder. For a different twist, try a buffalo-ranch hybrid or a tangy vinaigrette.

→ How do I adjust the spice level?

For more heat, add extra buffalo sauce directly to the chicken or increase the amount coating it. A pinch of cayenne pepper sprinkled throughout adds warmth without overwhelming the dish. Taste as you go to find your preferred level.

→ Can I use different vegetables?

Absolutely. Swap celery for cucumber, add shredded carrots, include corn, or use yellow peppers instead of red. Stick with crisp vegetables that hold up well when dressed. Avoid watery vegetables like zucchini to prevent sogginess.

→ What's the best way to keep this from getting soggy?

Rinse the cooked pasta under cold water and let it cool completely before dressing. Refrigerate the salad before serving, which allows the pasta to absorb flavors gradually. Underdress slightly if making far in advance, then add more dressing just before serving.

→ Can I use rotisserie chicken?

Yes, rotisserie chicken is an excellent shortcut. Shred or cube about 2 cups of meat and toss it with the buffalo sauce as directed. This saves significant preparation time while maintaining delicious flavor and texture.