You know those dishes that disappear first at every potluck? My Buffalo Chicken Pasta Salad is that recipe! It’s the perfect marriage of spicy buffalo wings and cool, creamy pasta salad – the kind of crowd-pleaser that’ll have your friends begging for the recipe. I first made this for a tailgate party years ago when I needed something quick, flavorful, and portable. Now it’s my go-to for game days, picnics, and those “I need dinner ready now” moments. The magic happens when al dente pasta meets tangy buffalo sauce, tender chicken, and just enough ranch dressing to tame the heat. Trust me, one bite and you’ll understand why this salad never lasts long!

Why You’ll Love This Buffalo Chicken Pasta Salad

This isn’t just any pasta salad – it’s a flavor explosion that checks ALL the boxes! Here’s why it’s become my most requested recipe:

• Ready in under an hour (most of that’s just chilling time!)
• Adjust the buffalo sauce from “just a kiss” to “fire alarm” level
• Tastes even better the next day (hello, meal prep superstar)
• Crowd-pleasing combo of spicy, tangy, and creamy flavors

Perfect for Crowds and Meal Prep

I always double this recipe because it disappears fast! The flavors meld beautifully overnight, making it ideal for picnics, potlucks, or quick lunches all week. One batch easily serves 6 hungry people – or 3 very enthusiastic ones (no judgment!).

Bold Flavors with Minimal Effort

The magic happens when fiery buffalo sauce meets cool ranch dressing – like your favorite wings transformed into pasta form. The blue cheese crumbles add just enough funk to keep things interesting. My secret? Using store-bought rotisserie chicken when I’m extra lazy (shhh!).

Ingredients for Buffalo Chicken Pasta Salad

Here’s everything you’ll need to make this flavor-packed salad – I’ve broken it down by category so you can shop and prep like a pro:

The Pasta Base:

• 2 cups uncooked rotini pasta (about 8 oz) – those little spirals hold the dressing perfectly!

The Protein Power:

• 2 cups cooked chicken (shredded or diced) – I use rotisserie chicken when I’m short on time

The Crunchy Veggies:

• 1 cup diced celery – about 2-3 stalks, cut nice and small
• 1/2 cup finely chopped red onion – soak in cold water for 5 minutes if you want to tame the bite

The Flavor Makers:

• 1/2 cup buffalo sauce (start with 1/4 cup if you’re heat-shy)
• 1/2 cup ranch dressing – I prefer the creamy bottled kind for consistency
• 1/2 cup crumbled blue cheese – measure it packed for full flavor
• 1/4 cup sliced green onions for garnish

How to Make Buffalo Chicken Pasta Salad

Making this salad is so simple – it’s basically just tossing amazing ingredients together! But follow these steps closely for the absolute best results. I’ve made this enough times to know exactly what works (and what ends in mushy pasta… we don’t want that).

Cooking the Pasta and Prepping Chicken

First, cook your rotini in a big pot of well-salted boiling water – think “as salty as the sea”! Check at 8 minutes – you want it al dente with just a little bite, not mushy. Drain it immediately and rinse with cold water to stop the cooking (this also prevents clumping). Shake the colander well so your pasta isn’t watery. For the chicken, I like bite-sized shreds for maximum sauce coverage – use two forks on rotisserie chicken or dice up leftover grilled chicken.

Combining Ingredients and Dressing

Now the fun part! In your biggest mixing bowl, combine the cooled pasta, chicken, celery, and red onion. Pour in the buffalo sauce and ranch about halfway at first – you can always add more. Use a rubber spatula to GENTLY fold everything together. When you see those pretty orange swirls forming, crumble in the blue cheese and give it just a few more folds. Resist overmixing – you want distinct ingredients, not a homogenous blob!

Chilling and Serving

Here’s where magic happens – cover and refrigerate for at least 30 minutes (60 is even better!). The flavors mingle, the sauce soaks in, and everything gets perfectly chilled. Right before serving, give it one last gentle toss and sprinkle with those vibrant green onions. Watch how fast it disappears!

Expert Tips for the Best Buffalo Chicken Pasta Salad

After making this salad more times than I can count, I’ve learned a few tricks that take it from good to “oh-my-gosh-give-me-the-recipe” amazing:

• Buffalo sauce control: Start with half the sauce, taste, then add more – you can’t undo the heat! I usually end up using the full 1/2 cup because I love that fiery kick.
• Crisp is key: Undercook the pasta by 1 minute – it keeps that perfect bite even after chilling. And don’t skip the cold rinse!
• Extra crunch: Toss in diced bell peppers or shredded carrots for bonus texture and color. My kids love when I add extra celery.
• Cheese timing: Add blue cheese last so it stays in delicious crumbles rather than turning into dressing.

Variations and Substitutions

Here’s the beauty of this recipe—you can tweak it a million ways and still end up with something delicious. Not a blue cheese fan? Swap in feta or skip it entirely (though I’ll miss you). For a lighter version, try Greek yogurt ranch or mix half yogurt with regular dressing. If you’re feeling extra veggie-forward, toss in shredded carrots or diced bell peppers—they add a sweetness that balances the heat beautifully. And if rotini’s not your jam, penne or bowties work just as well. The key is keeping those bold buffalo flavors front and center while making it your own!

Serving and Storage Suggestions

This Buffalo Chicken Pasta Salad shines brightest when served ice-cold straight from the fridge – I always keep extra celery sticks on the side for that classic wing experience! For gatherings, I’ll scoop it into a big bowl surrounded by crunchy veggies and extra blue cheese for topping. Leftovers? They’ll keep beautifully in an airtight container for 3-4 days (though mine never last that long). Pro tip: If it thickens up, just stir in a splash of ranch before serving again. No reheating needed – this salad’s meant to be enjoyed chilled!

Buffalo Chicken Pasta Salad FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this addictive pasta salad:

Can I use grilled chicken instead of rotisserie?
Absolutely! Grilled chicken adds amazing smoky flavor. Just make sure it’s fully cooled before mixing so you don’t wilt the pasta. Leftover baked or even air-fried chicken works great too—this recipe’s all about using what you’ve got!

How long does this pasta salad last in the fridge?
It keeps beautifully for 3-4 days in an airtight container. The flavors actually get better on day two! If the dressing thickens, just stir in a splash of ranch to loosen it up before serving.

Can I make this vegetarian?
Sure thing! Swap the chicken for chickpeas or white beans (rinse them well first). You’ll still get that protein boost and hearty texture. Just adjust the buffalo sauce since beans absorb flavors differently.

What if I don’t like blue cheese?
No problem—feta makes a great tangy substitute, or skip cheese altogether. The salad still tastes amazing with just ranch and buffalo sauce. (Though I’ll always push you to try just a little blue cheese—it’s magic with the heat!)

Can I freeze leftovers?
I don’t recommend it—the creamy dressing and pasta texture don’t hold up well frozen. But honestly? You won’t have leftovers to worry about!

Nutritional Information

Here’s the nutritional breakdown per 1-cup serving (but remember, I’m a cook, not a nutritionist!):

• 420 calories
• 24g protein
• 42g carbs (2g fiber)
• 18g fat (6g saturated)
• 890mg sodium

Important: These numbers are estimates based on my exact ingredients – your brand of buffalo sauce or ranch dressing might change things. Always check your labels if you’re tracking closely!

Share Your Creation!

I’d love to see your Buffalo Chicken Pasta Salad masterpieces! Snap a pic and tag me on Instagram – I always do a little happy dance when I see folks making my recipes. Did you put your own spin on it? Tell me all about it in the comments below!

Irresistible 5-Star Buffalo Chicken Pasta Salad Recipe

---

• Author: hamza
• Total Time: 55 mins (including chilling)
• Yield: 6 servings
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

A flavorful and spicy Buffalo Chicken Pasta Salad combining tender chicken, al dente pasta, crisp vegetables, and tangy buffalo sauce with creamy ranch dressing.

---

Ingredients

• rotini pasta – 2 cups (uncooked)
• cooked chicken – 2 cups (shredded or diced)
• buffalo sauce – 1/2 cup (adjust to taste)
• celery – 1 cup (diced)
• red onion – 1/2 cup (finely chopped)
• blue cheese – 1/2 cup (crumbled)
• ranch dressing – 1/2 cup
• green onions – 1/4 cup (sliced for garnish)

---

Instructions

1. Cook the pasta in salted boiling water until al dente (8-10 mins). Drain and rinse under cold water.
2. Shred or dice cooked chicken into bite-sized pieces.
3. Combine cooled pasta, chicken, celery, and red onion in a large bowl.
4. Toss with buffalo sauce and ranch dressing until coated.
5. Fold in crumbled blue cheese gently.
6. Refrigerate for at least 30 minutes before serving.
7. Garnish with green onions and serve chilled.

Notes

• Adjust buffalo sauce for preferred spice level.
• Add bell peppers or carrots for extra crunch.
• Can be prepared a day ahead and refrigerated.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Pasta Salad
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 3g
• Sodium: 890mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 65mg

Keywords: buffalo chicken pasta salad, spicy pasta salad, cold pasta recipes