Buffalo Chicken Pasta Salad combines pasta, chicken, and veggies with a delicious buffalo-ranch dressing.
Family Favorite
The Pasta Salad That Vanishes First!
Buffalo sauce is something I always keep stocked in my pantry. My family loves anything with buffalo flavor (Buffalo Chicken Wraps, Buffalo Chicken Pasta, and Buffalo Chicken Lettuce Wraps), so I’m always finding new ways to use it. The first time I made this Buffalo Chicken Pasta Salad was for a summer cookout. I wanted something easy to throw together but with enough kick to stand out from the usual sides.
I mixed rotini pasta with rotisserie chicken, veggies, and a quick buffalo-ranch dressing. By the time we sat down, the bowl was almost gone. My husband went back for seconds, and even my kids (who usually skip salads) kept picking at the cheesy bits and chicken. That’s when I knew it had to go into our regular rotation.
Now I make it for potlucks, tailgates, or even quick lunches. It’s simple, flavorful, and always disappears fast.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Rotini Pasta | Any short pasta works like bowtie, penne, or shells. Salt the water well for flavor. |
| Cooked Chicken | Use rotisserie, grilled, or baked chicken. For a vegetarian option, roasted chickpeas work great. |
| Crunchy Veggies (celery, bell pepper, carrots) | Swap with cucumbers, radishes, or finely shredded zucchini if you prefer. |
| Green Onions | Red onion works too, or simply leave them out if you prefer. |
| Buffalo-Ranch Dressing | Mix ranch dressing with buffalo sauce to your spice preference. |
How To Make Buffalo Chicken Pasta Salad
- Mix Dressing: Whisk together the dressing and chill while you prep everything else.
- Cook Pasta: Boil in well-salted water until al dente. Drain, rinse briefly, and let cool.
- Combine: Add pasta, chicken, and veggies to a bowl. Toss with dressing to taste. Season if needed.
Storage
- Buffalo chicken pasta salad is best the day it’s made, but keeps 3 to 4 days.
- Stir before serving. If it looks dry, add a little more dressing.
- Make ahead: Prep pasta and veggies in advance. Toss with dressing right before serving.
Serve Buffalo Chicken Pasta Salad With:
Side Dishes
Cornbread Recipe
Fruit Salads
Tropical Fruit Salad (3-Ingredient Dressing!)
Healthy
Cucumber Salad
Dinner
Best Steak Marinade
Buffalo Chicken Pasta Salad Recipe
Video
Equipment
Ingredients
- 1 (16-ounce) package rotini pasta or similar pasta
- 3 cups cooked chicken chopped small
- 1/2 cup thinly sliced celery 1 stalk
- 1 red pepper chopped
- 3/4 cup green onions thinly sliced
- 1 cup grated carrot grate on large holes of cheese grater
- 3/4 cup buffalo sauce see note 1
- 3/4 cup ranch dressing see note 2
- 1/4 cup mayo
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Instructions
- In a medium bowl, combine dressing ingredients. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.
- Bring a large pot of 12 cups water to a rolling boil. Once boiling, add 1 tbsp salt, then pasta. Boil to package directions for al dente. Drain and rinse under cold water (no longer than 20 seconds). Set aside to fully cool.
- Place the cooled pasta in a large bowl. Add the chicken and prepared veggies. Stir in the dressing to preference (I add it all!) and toss to combine. Season with salt and pepper if needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Spice level: Use more or less buffalo sauce depending on what you like.
- Veggies: Don’t like celery or carrots? Leave them out and use cucumbers or radishes.
- Cheese: Add bits of blue cheese or small cubes of mozzarella or cheddar.
- Protein: Swap the chicken for Air Fryer Chickpeas or bacon. Or leave it out.
Wooh where do I begin! This is one of my favorite things Chelsea’s made and that’s saying something because I’m her brother in law who lives down the street and has tried a lot of her recipes! I’m a big Buffalo fan and the flavors here are insane! Try it!