Buffalo Chicken Pasta Salad

My neighbor brought this to a block party last summer, and I watched the bowl empty in minutes. The tangy buffalo heat mixed with cool ranch and crisp celery had everyone coming back for seconds. I asked for the recipe right there on the sidewalk, scribbling notes on a napkin. Now it's my go-to whenever I need something that travels well and tastes even better after sitting in the fridge for a bit.

I made this for a potluck at work once, and three people asked if I'd cater their next party. One coworker said it reminded her of game day at her dad's house, wings and all, but without the sticky fingers. I'd used rotisserie chicken that time because I was running late, and honestly, it might have been the best version I ever made. Sometimes the shortcuts work out better than the plan.

Ingredients

• Rotini or penne pasta: The twists and ridges grab onto the dressing and buffalo sauce, making every forkful flavorful instead of letting it all pool at the bottom.
• Cooked chicken breast: Shredded works best because it tangles with the pasta, but cubed is fine if that's easier for you.
• Buffalo wing sauce: Use the kind you'd toss wings in, not hot sauce alone, it has butter and seasoning that make it creamier and richer.
• Celery: This is non-negotiable, it adds the classic buffalo wing crunch and a fresh, slightly peppery bite.
• Red bell pepper: Sweetness balances the heat, and the color makes the whole bowl look vibrant and inviting.
• Red onion: Dice it fine so it distributes evenly without overpowering, just a sharp little accent in each bite.
• Cherry tomatoes: They add juicy pops of brightness and keep the salad from feeling too heavy.
• Ranch dressing: The creamy base that cools down the buffalo heat and ties everything together.
• Sour cream: Thickens the dressing and adds a tangy richness that ranch alone can't quite deliver.
• Lemon juice: A small splash brightens the whole dish and keeps it from tasting flat or too rich.
• Blue cheese: Optional, but if you love buffalo wings with blue cheese, this is your moment to go all in.
• Chives or parsley: A sprinkle of green on top makes it look fresh and homemade, not like it came from a deli case.

Instructions

Cook and cool the pasta:

Boil the pasta in well-salted water until it's just al dente, then drain and rinse under cold water to stop the cooking. This keeps it from getting mushy once the dressing goes on.

Coat the chicken in buffalo sauce:

Toss the cooked chicken in a bowl with the buffalo sauce until every piece is slicked with that tangy, spicy coating. Let it sit for a minute so the flavor really sinks in.

Combine the pasta and vegetables:

In a large bowl, mix the cooled pasta with the buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Toss gently so nothing breaks apart.

Make the creamy dressing:

Whisk together the ranch, sour cream, and lemon juice until it's smooth and pourable. Taste it, if you want more tang, add a squeeze more lemon.

Dress and toss everything:

Pour the dressing over the pasta mixture and fold it in gently, making sure every piece gets coated. Don't overmix or the pasta can start to break down.

Chill to let flavors meld:

Cover the bowl and refrigerate for at least 30 minutes, though an hour or two is even better. The pasta soaks up the dressing and the flavors marry beautifully.

Garnish and serve:

Right before serving, sprinkle the blue cheese and chives or parsley over the top. Serve it cold straight from the fridge.

Save

I brought this to a family reunion once, and my uncle, who claims he doesn't like cold pasta, ate two helpings. He said the buffalo flavor reminded him of tailgating before football games, and suddenly everyone was swapping stories about their favorite game day foods. It's funny how a bowl of pasta salad can turn into a conversation starter.

Customizing the Heat Level

If you're serving this to a crowd with different spice tolerances, start with less buffalo sauce and put extra on the side so people can add more if they want. I learned this after watching my friend's kid pick out every piece of chicken because it was too spicy for him. You can also use a milder wing sauce or mix in a little extra ranch to tame the heat without losing the flavor. Some people like to add a pinch of cayenne at the end for an extra kick, but taste as you go.

Making It Ahead

This salad actually improves if you make it the night before, the pasta absorbs the dressing and the vegetables stay crisp as long as you keep it covered. I usually prep everything in the morning, let it chill all day, and then just give it a quick stir before serving. If you're taking it somewhere, pack the blue cheese and herbs separately and sprinkle them on right before people dig in. That way the cheese stays crumbly and the herbs look fresh instead of wilted.

Serving Suggestions

This pairs beautifully with grilled burgers, hot dogs, or even just a pile of chips and some cold drinks. I've served it alongside coleslaw and corn on the cob at summer cookouts, and it always fits right in. It's hearty enough to be a main dish if you're having a light lunch, but it also works as a side that brings a little excitement to the table.

• Serve it in a big bowl with tongs so people can help themselves easily.
• Pair it with something mild like garlic bread or a simple green salad to balance the bold flavors.
• Keep it cold in a cooler if you're eating outside, it's best when it stays chilled.

Save

This salad has become one of those recipes I don't even think about anymore, I just make it. It's reliable, crowd-pleasing, and somehow tastes like summer no matter what time of year it is.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually improves when made ahead. Prepare it up to 2 days in advance and store covered in the refrigerator. The flavors meld beautifully during chilling, making it an ideal make-ahead option for gatherings.

→ What type of pasta works best?

Rotini and penne are ideal choices because their shapes trap the dressing and ingredients. Any short, sturdy pasta that holds dressing well will work. Cook until al dente so it maintains texture when chilled.

→ How can I adjust the spice level?

For more heat, increase the buffalo wing sauce or add cayenne pepper to taste. For less spice, reduce the buffalo sauce and increase the cooling effect of ranch dressing. Start with small amounts and adjust gradually.

→ Are there vegetarian alternatives?

You can substitute the chicken with crispy buffalo-coated tofu, chickpeas, or buffalo cauliflower for a vegetarian version. The dressing and vegetables remain the same, creating a satisfying alternative.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken saves preparation time and works wonderfully in this dish. Simply shred or cube it and toss with buffalo sauce as directed. This is a convenient shortcut without compromising flavor.

→ What's a lighter dressing option?

Replace sour cream with Greek yogurt for a lighter version that reduces calories while maintaining creaminess. You can also use light ranch dressing or make a vinegar-based dressing with buffalo sauce and a touch of blue cheese.