Description
This Buffalo Chicken Pasta Salad is a flavorful and refreshing dish combining spicy buffalo wing sauce with creamy ranch dressing, tender shredded chicken, crisp celery, and shredded carrots, all tossed with al dente rotini pasta and topped with crumbled blue cheese. Perfect for a quick lunch, picnic, or potluck, this salad delivers a spicy kick balanced by cool, creamy elements for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 cups rotini pasta, cooked al dente and chilled
- 1 cooked chicken breast, shredded (about 1 cup)
- 4 stalks celery, chopped (about 1 cup)
- 1 cup shredded carrots
Dressing
- ½ cup ranch dressing
- 2 tablespoons buffalo wing sauce (such as Frank’s RedHot), more to taste
- 2 tablespoons crumbled blue cheese
Instructions
- Make Dressing: In a small bowl, whisk together the ranch dressing, buffalo wing sauce, and crumbled blue cheese until well combined. Adjust the amount of buffalo wing sauce according to your desired spice level.
- Combine Ingredients: In a large bowl, add the cooked and chilled rotini pasta, shredded chicken breast, chopped celery, and shredded carrots. Mix gently to evenly distribute the ingredients.
- Toss and Serve: Pour the prepared dressing over the pasta mixture and toss gently until everything is evenly coated. Divide the salad into individual serving bowls and chill before serving for the best flavor and texture.
Notes
- Cook the pasta al dente to ensure it holds its shape and texture when chilled.
- Use freshly shredded chicken breast for the best taste; rotisserie chicken works well.
- Adjust the buffalo wing sauce to modify the salad’s heat level.
- For a lighter version, substitute ranch dressing with a low-fat or Greek yogurt-based dressing.
- Salad can be stored in the refrigerator for up to 2 days; dressing may cause pasta to soften over time.
