When summer rolls around, I’m all about quick, flavorful meals that taste like comfort food but don’t require standing over a hot stove. This Buffalo Chicken Pasta Salad is just that—it’s bold, creamy, and full of that tangy-spicy kick everyone loves. It’s a party-ready dish that doubles as a high-protein lunch and disappears fast at any cookout.
Table of Contents
Why You’ll Love This Recipe
This pasta salad takes the classic buffalo chicken combo and turns it into a cool, creamy meal-in-one.
- Ready in 30 minutes—perfect for weeknights or parties
- Creamy, spicy, and packed with texture
- Customizable heat level
- Balanced with crisp veggies and tender chicken
- Great make-ahead option for meal prep
- Crowd-pleasing and travels well
I first made this for a backyard barbecue when I wanted something heartier than chips but easier than grilled wings. The mix of rotini pasta, buffalo sauce, and ranch hit every craving at once. It’s been my go-to potluck dish ever since—especially when I serve it next to my Cowboy Chicken Pasta.
Ingredients You’ll Need
Each ingredient adds a layer of spice, crunch, or creaminess that makes this salad unforgettable.
For The Salad
- 1 (16 oz) package rotini pasta (or similar pasta shape)
- 3 cups cooked chicken, chopped small
- ½ cup thinly sliced celery (about 1 stalk)
- 1 red bell pepper, chopped
- ¾ cup green onions, thinly sliced
- 1 cup grated carrot (large holes on a grater)
For The Dressing
- ¾ cup buffalo sauce (adjust for spice preference)
- ¾ cup ranch dressing (adds creaminess and balance)
- ¼ cup mayonnaise
- ¾ tsp garlic powder
- ¼ tsp black pepper
Optional Add-Ons Or Substitutes
- Swap buffalo sauce for mild wing sauce if you prefer less heat
- Use Greek yogurt instead of mayo for a lighter version
- Add shredded cheese or blue cheese crumbles (optional for non-dairy-free)
- Mix in avocado chunks for a creamy contrast
- Toss with Garlic Butter Rice for a filling combo
- Sprinkle crispy tortilla strips on top before serving
Step-By-Step Instructions
Pasta salads are about timing and texture—cook the pasta perfectly and balance the dressing.
- Cook pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water. (Stops cooking and cools it fast.)
- Prep ingredients: While pasta cools, chop chicken, celery, pepper, and green onions.
- Mix dressing: In a bowl, whisk together buffalo sauce, ranch, mayo, garlic powder, and pepper.
- Combine salad: In a large bowl, mix pasta, chicken, veggies, and carrots.
- Add dressing: Pour dressing over and toss gently until everything’s evenly coated.
- Chill: Refrigerate at least 30 minutes before serving for best flavor.
Quick Reminders:
- Rinse pasta thoroughly to prevent clumping.
- Adjust buffalo sauce to your spice tolerance.
- Toss gently—rotini breaks easily.
- Chill before serving to let flavors blend.
Expert Tips For Success
To make your Buffalo Chicken Pasta Salad stand out, focus on balance and freshness.
- Use high-quality buffalo sauce—it makes all the difference.
- Shred your own chicken or use rotisserie for tender texture.
- Don’t overcook pasta—it should hold up in the dressing.
- Add dressing gradually—you can always add more.
- Keep extra dressing on the side if prepping ahead.
- Chill 1 hour for deeper flavor infusion.
- For a protein boost, try tossing in chickpeas or quinoa.
You’ll end up with a creamy, spicy salad that tastes even better the next day.
Serving Suggestions
This salad’s bold flavor pairs great with lighter sides and cool drinks.
- Serve with Boursin Chicken Pasta for a creamy duo.
- Add a side of Cheddar And Herb Soda Bread.
- Pair with grilled corn or veggie skewers.
- Spoon over leafy greens for a high-protein lunch.
- Serve at summer cookouts or tailgates—it’s always a hit.
- Enjoy with iced tea or lemonade for a cooling contrast.
It’s the kind of salad that’s hearty enough to stand alone or share the spotlight.
Storing And Reheating
This salad is great for making ahead—it holds its texture and flavor well.
How To Store It
- Keep in an airtight container in the fridge up to 4 days.
- Store dressing separately if prepping in advance.
- Stir before serving to redistribute sauce.
- Avoid freezing—pasta texture won’t hold.
- Keep cold when serving outdoors.
How To Reheat It
- Best served cold or at room temperature.
- If you prefer it warm, heat lightly in the microwave for 15–20 seconds.
- Add a splash of ranch or buffalo sauce to refresh flavor.
- Don’t overheat—dressing can separate.
It keeps beautifully and even gets better as the flavors meld overnight.
Frequently Asked Questions
Can I make it ahead?
Absolutely—it’s perfect for meal prep or parties.
Can I use canned chicken?
You can, but freshly cooked or shredded gives better flavor.
Can I make it dairy-free?
Yes—use dairy-free ranch and mayo alternatives.
Final Thoughts
This Buffalo Chicken Pasta Salad is the perfect balance of creamy, tangy, and spicy. It’s quick, comforting, and packed with flavor—the kind of recipe that turns a simple salad into a meal.
- Keep it spicy but balanced.
- Use fresh veggies for crunch.
- Make extra—it goes fast!
Next time you’re planning a summer spread, pair it with my Greek Potato Salad or Feta Cranberry Rigatoni Salad for a colorful, flavor-packed table that everyone will love.
Creamy Buffalo Chicken Pasta Salad
Ingredients
Equipment
Method
- Boil pasta in salted water until al dente. Drain and rinse under cold water to cool and prevent sticking.
- While pasta cools, chop chicken, celery, bell pepper, green onions, and grate carrots.
- In a bowl, whisk together buffalo sauce, ranch dressing, mayonnaise, garlic powder, and black pepper to make the dressing.
- In a large bowl, combine cooled pasta, chicken, vegetables, and dressing. Toss gently until evenly coated.
- Refrigerate for at least 30 minutes before serving for best flavor.
Nutrition
Notes
- Rinse pasta under cold water to stop cooking and prevent clumping.
- Adjust buffalo sauce to match your spice preference—mild to fiery.
- Times estimated from method defaults due to missing explicit durations.
