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This bold and creamy Buffalo Chicken Pasta Salad is the perfect make-ahead side dish or easy lunch. Loaded with shredded chicken, crunchy celery, and a tangy buffalo ranch dressing, it’s a flavorful twist on the classic pasta salad that’s always a hit at cookouts and potlucks.
Try This Next: If you’re into pasta salads with bold flavors, check out my Creamy Chicken Pasta Salad or Bacon Ranch Pasta Salad.
Why I Love This Recipe
- Fast and full of flavor – Uses cooked chicken and bottled dressing to keep things easy without skimping on taste.
- Adjustable heat level – You can control how spicy it is by tweaking the amount of buffalo sauce.
- Great for meal prep – It tastes even better after chilling, which makes it perfect for making ahead.
- Versatile for meals or gatherings – Works well as a quick lunch, an easy dinner, or a potluck side dish.
RECIPE WALK-THROUGH
Before You Begin
Get everything together and ready to go. If it’s within arm’s reach, making the whole recipe will be easier and faster. No hunting through drawers and cabinets to find what you need.
Tools & Equipment
- Large pot – For boiling the pasta.
- Colander – To drain and rinse the pasta.
- Cutting board and knife – For chopping celery and carrots.
- Mixing bowls (1 large, 1 small) – One for tossing the salad, one for mixing the dressing.
- Measuring cups and spoons – To portion out the dressing, buffalo sauce, and blue cheese.
- Whisk or fork – For blending the dressing ingredients together.
- Spoon or spatula – For mixing the salad thoroughly.
- Serving bowl or container with lid – For storing and serving the salad.
How To Make Buffalo Chicken Pasta Salad
See the recipe card below for full, detailed instructions
In a small bowl, whisk together ranch dressing, buffalo sauce, and ¼ cup of blue cheese. Taste and adjust heat level if needed.
In a large mixing bowl, combine chilled cooked pasta, shredded chicken, celery, and carrots.
Pour the buffalo ranch dressing over the pasta mixture and stir until everything is evenly coated.
Chill before serving, and top with extra blue cheese if desired.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, and it’s actually better when made ahead. The flavors develop as it chills. Just give it a good stir before serving.
What if I don’t like blue cheese?
You can leave it out or replace it with shredded cheddar or Monterey Jack. It will still have great flavor from the buffalo and ranch combo.
Is this pasta salad spicy?
It has a mild to moderate kick depending on the amount of buffalo sauce. Start with less if you’re sensitive to heat, and add more to taste.
Can I use a different protein?
Yes. Crispy chicken tenders, grilled chicken, or even canned chicken all work well. You can also leave out the meat for a vegetarian version.
Serving Suggestions
Serve chilled as a side with burgers, grilled meats, or sandwiches. Make it a meal by serving with garlic bread or over greens. Swap out the chicken for crispy tenders or canned chicken in a pinch. Not into blue cheese? Sub with shredded cheddar or skip it entirely.
Storage Tips
The Best Way to Store Leftovers
Store in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, as the dressing may settle.
Recipe Tips
- Rinse the pasta in cold water after cooking to cool it quickly and prevent overcooking.
- Add extra buffalo sauce before serving if you want to boost the heat.
- Make it ahead! The flavors get even better after chilling for a few hours.
More Pasta Salad Recipes
- Bacon Ranch Chicken Pasta Salad
- Creamy Taco Pasta Salad
- Cheddar & Dill Pickle Pasta Salad
- Creamy Chicken Cobb Pasta Salad
Buffalo Chicken Pasta Salad
Ingredients
- 16 ounces small dry pasta (rotini and bowtie are my favorites) cooked to al dente, and chilled
- 2 cups cooked and shredded chicken breast
- 4 stalks celery chopped (about 1 cup)
- 1 cup shredded carrot
- 3/4 cup bottled Ranch dressing
- 1/4 cup spicy Buffalo sauce, like Frank's Red Hot or more to taste
- 1/2 cup crumbled blue cheese + some for topping
Instructions
- Mix together the ranch, ¼ cup of blue cheese and the buffalo sauce in a small bowl and set aside. Test the spiciness of the dressing and add more hot sauce to taste.
- Toss the cooked and cooled pasta, shredded chicken, celery and carrot together in a large bowl.
- Pour dressing over the pasta and stir until evenly coated.
- Divide into bowls and serve. This salad is best served chilled.
Notes
- The dressing for this pasta salad is customizable to your taste. My family prefers it less spicy, but if you want more heat, adjust the ratio of Ranch to buffalo sauce until you find the right level.
- This is also excellent with crispy chicken tenders instead of shredded chicken!
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I notice that the recipe calls for Rotini, but your photos all show Bow Tie. Which do you prefer?
Oh I just updated the photos and used the bowtie. Any small pasta will work. The rotini grabs the sauce a little better, but the bowtie is prettier, in my opinion.