Buffalo Chicken Pasta Salad

My neighbor showed up with this at a backyard gathering, and I watched people go back for thirds. The bowl was scraped clean before the burgers even came off the grill. She handed me the recipe on a napkin, and I've been making it ever since, tweaking it just enough to call it my own. It's one of those dishes that disappears fast and leaves everyone asking what was in it. Buffalo chicken in a cold pasta salad shouldn't work this well, but it does.

I brought this to a potluck once and forgot serving spoons, so people just dug in with whatever was nearby. By the time I remembered, half of it was gone and someone had already asked if I'd make it again for the next month. That's when I realized it had become one of those recipes people actually remember. It's bright, tangy, and just spicy enough to keep things interesting without scaring anyone off. I've since made it for picnics, game days, and random weeknight dinners when I need something that feels like a win.

Ingredients

• Rotini or penne pasta (12 oz): The twists and ridges grab onto the dressing and buffalo sauce, making every bite flavorful instead of bland.
• Cooked chicken breast (2 cups): Rotisserie chicken is your best friend here, saving time and adding a little extra seasoning you didn't have to think about.
• Buffalo wing sauce (1/3 cup): This is what gives the dish its personality, so use a brand you actually like eating on wings.
• Celery (1 cup, diced): It adds the crunch and freshness that keeps this from feeling too heavy or rich.
• Red bell pepper (1 cup, diced): The sweetness balances the heat and makes the bowl look vibrant and appetizing.
• Red onion (1/2 cup, chopped): A little sharpness goes a long way, don't skip this or it'll taste flat.
• Cherry tomatoes (1 cup, halved): They burst with juice and brightness, cutting through the creamy dressing.
• Ranch dressing (3/4 cup): The cooling factor that holds everything together, use the good stuff or make your own if you're feeling ambitious.
• Sour cream (1/4 cup): It thickens the dressing and adds a subtle tang that ranch alone doesn't quite deliver.
• Lemon juice (1 tbsp): Just enough acid to wake everything up and keep it from tasting one note.
• Blue cheese (1/2 cup, crumbled, optional): If you love blue cheese with buffalo flavor, this is non-negotiable.
• Chives or parsley (2 tbsp, chopped, optional): A fresh finishing touch that makes it look like you put in more effort than you did.

Instructions

Cook the pasta:

Boil it in well salted water until it's al dente, then drain and rinse it under cold water to stop the cooking. This keeps it firm and prevents it from turning mushy when dressed.

Toss the chicken with buffalo sauce:

Mix the cooked chicken with the buffalo sauce in a medium bowl until every piece is coated. Let it sit while you prep the vegetables so the flavor soaks in.

Combine the pasta and vegetables:

In a large bowl, toss together the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Make sure everything is distributed evenly so each serving gets a little bit of everything.

Make the dressing:

Whisk together the ranch dressing, sour cream, and lemon juice in a small bowl until smooth and creamy. Taste it and adjust if you want more tang or richness.

Dress the salad:

Pour the dressing over the pasta mixture and toss gently but thoroughly to coat every piece. Be careful not to smash the tomatoes or break up the pasta.

Chill before serving:

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. This step makes a huge difference, don't skip it.

Garnish and serve:

Right before serving, sprinkle the top with crumbled blue cheese and fresh chives or parsley if you're using them. Serve it cold and watch it disappear.

Save

I made this for a friend who claimed she didn't like cold pasta salads, and she finished her bowl before I even sat down. She said it was the buffalo sauce that changed her mind, but I think it was the balance of textures and the way the ranch cooled everything down without making it boring. It's become my go to when I need to bring something that works for a crowd but doesn't require me to stress in the kitchen. There's something satisfying about a dish that feels indulgent but comes together in less than an hour.

Making It Your Own

You can dial the heat up or down depending on who you're feeding. I've added extra buffalo sauce and a pinch of cayenne when I'm making it for people who like things spicy, and I've toned it down with more ranch and less sauce for family gatherings where kids are involved. Greek yogurt works well in place of sour cream if you want to lighten it up a bit without losing the creamy texture. Some people add shredded cheddar or swap the blue cheese for feta, and it still tastes great. The vegetables are flexible too, so if you don't have red bell pepper, use whatever crunchy vegetable you have on hand.

Storage and Leftovers

This salad keeps well in the fridge for up to two days, though the pasta will absorb more dressing over time. I usually hold back a little bit of the dressing and stir it in before serving leftovers to freshen things up. The vegetables stay crisp if you store it in an airtight container, and the buffalo flavor actually deepens after a day in the fridge. Don't leave it out at room temperature for more than two hours, especially if it's warm outside. If you're bringing it to a potluck, pack it in a cooler with ice packs and add the garnishes right before serving.

Serving Suggestions

This works as a main dish for lunch or a hearty side at a barbecue. I've served it alongside grilled burgers, hot dogs, and even fried chicken, and it always fits right in. It's also great for picnics because it travels well and doesn't need to be reheated. If you want to make it more filling, add extra chicken or serve it with garlic bread on the side.

• Pair it with cold beer or lemonade for a summer cookout.
• Serve it in individual cups for easy grab and go portions at a party.
• Top each serving with extra blue cheese crumbles and a drizzle of buffalo sauce for presentation.

Save

This is one of those recipes that feels like a shortcut but tastes like you put in real effort. Keep it in your back pocket for when you need something crowd pleasing, easy, and just a little bit different.

Recipe FAQs

→ Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken is an excellent shortcut. Simply shred or cube about 2 cups and toss with buffalo sauce. This saves prep time while maintaining authentic flavor.

→ How far in advance can I prepare this salad?

You can assemble the salad up to 2 days ahead. Store it covered in the refrigerator. Add blue cheese and fresh herbs just before serving to maintain their texture and brightness.

→ What can I use instead of sour cream?

Greek yogurt makes an excellent lighter substitute for sour cream without compromising creaminess. Use the same 1/4 cup amount for a tangy, protein-rich dressing.

→ How do I make this salad spicier?

For extra heat, increase the buffalo sauce coating on the chicken or add a pinch of cayenne pepper and hot sauce to the dressing. Adjust to your spice preference gradually.

→ Is this salad suitable for dairy-free diets?

No, this contains dairy from ranch dressing, sour cream, and optional blue cheese. You can adapt it using dairy-free ranch and yogurt alternatives, though flavors will differ.

→ What vegetables can I substitute or add?

Feel free to add cucumber, corn, sliced green onions, or shredded carrots. Avoid watery vegetables like tomatoes if making it ahead, as they release liquid that dilutes the dressing.