If you’re looking for a quick and satisfying dish that packs a flavorful punch, the Buffalo Chicken Pasta Salad Recipe is just what you need! This dish combines spicy, tangy buffalo chicken with creamy dressing and fresh vegetables, making it a perfect choice for busy weeknights, potlucks, or game days. It’s simple to prepare and highly customizable to suit your taste.
Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 480
Protein: 28g
Carbohydrates: 38g
Fat: 28g
Fiber: 2g
Sugar: 3g
Sodium: 790mg
Why Make Buffalo Chicken Pasta Salad Recipe
This Buffalo Chicken Pasta Salad is a hearty and delicious meal that combines protein from chicken and the comfort of pasta in one bowl. You can enjoy it as a main course or a side dish. The creamy ranch dressing blended with spicy Buffalo sauce creates a delightful flavor fusion that’s hard to resist. Plus, this recipe is versatile; you can add in or swap out ingredients depending on what you have on hand, making it an excellent choice for any season or occasion.
How to Make Buffalo Chicken Pasta Salad Recipe Step by Step
Ingredients
- 8 ounces cavatappi pasta (or any bite-sized pasta shape you like)
- 1/2 cup ranch dressing (store-bought or homemade)
- 1/2 cup mayo
- 1/4 cup Frank’s RedHot sauce (more or less to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chopped chicken (rotisserie chicken works well)
- 3 scallions (green and white parts, thinly sliced)
- 2 medium celery stalks (diced)
- 1 large carrot (shredded)
- 1/4 cup crumbled blue cheese (or shredded cheddar cheese)
Directions
- Cook the pasta to al dente according to the package directions, then rinse and drain.
- In a medium bowl, add the ranch dressing, mayo, Frank’s RedHot sauce, salt, and black pepper. Mix well to combine.
- In a large bowl, add the cooked pasta, cooked chicken, scallions, celery, and carrot. Pour the dressing on top and stir well to combine.
- Right before serving, sprinkle the blue cheese on top.
How to Serve Buffalo Chicken Pasta Salad Recipe
For a complete meal, serve Buffalo Chicken Pasta Salad with crusty bread or garlic bread. You can also pair it with a light green salad dressed in a simple vinaigrette to offset the richness of the pasta salad. For those who love crunch, serve it alongside some tortilla chips or fresh veggie sticks.
How to Store Buffalo Chicken Pasta Salad Recipe
Store any leftovers in an airtight container in the refrigerator for up to three days. If you want to make it ahead of time, you can prepare the pasta and dressing separately, mixing them right before serving. While this salad is best enjoyed fresh, you can freeze it, though the texture may change. To reheat, allow it to thaw in the refrigerator overnight and eat it cold or at room temperature.
Expert Tips for Cooking Buffalo Chicken Pasta Salad Recipe
- Use rotisserie chicken for effortless flavor and convenience.
- Adjust the amount of Frank’s RedHot sauce based on your spice preference; you can add more if you like it extra fiery!
- For a fresher flavor, consider adding diced avocado just before serving.
- If you’re in a pinch for time, use pre-shredded carrots and store-bought ranch dressing.
- Refrigerate the pasta salad for at least 30 minutes to let the flavors meld together before serving.
Delicious Variations of Buffalo Chicken Pasta Salad Recipe
- For a spicy twist, add diced jalapeños or switch to a spicier hot sauce.
- Mix in some fresh herbs like cilantro or parsley for a burst of flavor.
- For a vegetarian option, substitute the chicken with chickpeas or black beans.
The Buffalo Chicken Pasta Salad Recipe is a flavorful dish that you’ll want to make time and time again. Its delicious flavors, ease of preparation, and versatility make it suitable for any occasion. You’re sure to impress your friends and family—so why not give it a try today?
Buffalo Chicken Pasta Salad
Ingredients
Pasta and Dressing
- 8 ounces cavatappi pasta (or any bite-sized pasta shape you like) Cooked to al dente.
- 1/2 cup ranch dressing Store-bought or homemade.
- 1/2 cup mayo
- 1/4 cup Frank’s RedHot sauce Adjust amount to taste.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken and Vegetables
- 2 cups cooked chopped chicken Rotisserie chicken works well.
- 3 scallions Green and white parts, thinly sliced.
- 2 medium celery stalks Diced.
- 1 large carrot Shredded.
- 1/4 cup crumbled blue cheese Or shredded cheddar.
Instructions
Preparation
- Cook the pasta to al dente according to the package directions, then rinse and drain.
Mix Dressing
- In a medium bowl, add the ranch dressing, mayo, Frank’s RedHot sauce, salt, and black pepper. Mix well to combine.
Combine Ingredients
- In a large bowl, add the cooked pasta, cooked chicken, scallions, celery, and carrot.
- Pour the dressing on top and stir well to combine.
- Right before serving, sprinkle the blue cheese on top.
