Buffalo Chicken Pasta Salad
A quick and satisfying dish featuring spicy, tangy buffalo chicken combined with creamy dressing and fresh vegetables, perfect for any occasion.
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.
Notes
For a complete meal, serve with crusty bread or a light green salad. Leftovers can be stored in the refrigerator for up to three days. For best flavor, refrigerate for at least 30 minutes before serving.