Buffalo Chicken Pasta Salad Recipe
This Buffalo Chicken Pasta Salad is a zesty and satisfying dish that combines the flavors of buffalo chicken wings with a creamy pasta salad. Perfect for a summer side dish or a game day gathering, this salad is easy to make and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad, Main Course
- Method: Stovetop, No-Cook (after pasta is prepared)
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Pasta:
- 12 ounces rotini or penne pasta
Chicken Mixture:
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch or blue cheese dressing
- 1/2 cup mayonnaise
- 2 celery stalks, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
- 2 green onions, sliced
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together buffalo sauce, ranch dressing, and mayonnaise until smooth.
- Combine Ingredients: Add the cooled pasta, shredded chicken, celery, tomatoes, red onion, cheddar cheese, and blue cheese if using. Toss until well coated.
- Season and Serve: Season with salt and pepper to taste. Garnish with green onions before serving. Chill for at least 30 minutes before serving for best flavor.
Notes
- This salad can be made a day in advance and stored in the refrigerator.
- For a lighter version, use Greek yogurt in place of mayonnaise.
- You can adjust the heat by adding more or less buffalo sauce.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg
