Buffalo Chicken Pasta Salad is a tasty, colorful mix that brings together tender chicken, zesty buffalo sauce, and perfectly cooked pasta. It’s got a nice crunch from celery and a creamy touch from a cool dressing, making it great for warm days or easy lunches. The spicy buffalo flavor really wakes up the whole salad and makes every bite exciting.
I love making this salad when I want something a little different but still super simple. The best part is how you can control the heat — I usually add some extra buffalo sauce on the side so everyone can add more if they want. It’s one of those recipes I keep coming back to because it’s quick to put together and never fails to get compliments from friends and family.
My go-to way to serve this salad is chilled, straight from the fridge, with a side of crunchy veggies or some crusty bread. It’s perfect for picnics, potlucks, or just a quick dinner that feels fresh and filling. If you have leftovers, I find it tastes even better the next day once the flavors have had time to blend.
Key Ingredients & Substitutions
Rotini Pasta: I like using rotini because its twists hold the dressing well. If you don’t have rotini, fusilli or penne work great too. Just pick a pasta with some texture to grab all those flavors.
Chicken: Cooked shredded chicken is perfect here. Rotisserie chicken is a handy shortcut. If you prefer, grilled or baked chicken breast works well, just shred it finely.
Buffalo Wing Sauce: This gives the salad its signature kick. Start with half a cup, then taste and add more if you want it hotter. For less heat, use mild buffalo sauce or mix with a bit of ranch dressing.
Mayonnaise & Sour Cream: These make the creamy base of the dressing. You can swap sour cream for Greek yogurt if you want a lighter or tangier option.
Veggies: Carrots, celery, red onion, and green onions add crunch and freshness. Feel free to add bell peppers or cucumber for extra color and texture.
How Can I Make Sure the Buffalo Chicken Pasta Salad Has the Right Balance of Creamy and Spicy?
Balancing creamy and spicy is key to this salad’s success. Here’s how I do it:
- Mix the mayonnaise and sour cream thoroughly before adding buffalo sauce. This helps mellow the heat evenly.
- Add buffalo sauce gradually. Start with half a cup, then toss and taste before adding more to suit your spice level.
- Season with garlic and onion powder, salt, and pepper to enhance flavor without overpowering.
- After mixing everything, chill the salad for at least 30 minutes. This resting time helps all flavors blend and softens the spiciness.
Following these simple steps gives you a creamy, spicy salad that’s just right—not too hot or too mild.
Equipment You’ll Need
- Large pot – for boiling the pasta until al dente, making sure it cooks evenly.
- Colander – to drain the pasta and rinse it with cold water to stop cooking and cool it down quickly.
- Mixing bowls – one large for tossing all the ingredients together, and smaller ones for prepping veggies.
- Measuring cups and spoons – to get the sauce ingredients just right.
- Serving spoon or spatula – for gently mixing everything without breaking apart the pasta.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or rotisserie chicken for a different protein option. Both keep the salad tender and flavorful.
- Replace the ranch mayo with blue cheese dressing or a tangy Greek yogurt dip for a different creamy base.
- Add chopped bell peppers, corn, or shredded cheese for extra flavor and color.
- Adjust spice level by adding more buffalo sauce or mixing in a dash of hot sauce for extra heat.
How to Make Buffalo Chicken Pasta Salad?
Ingredients You’ll Need:
- 3 cups rotini pasta (uncooked)
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup shredded carrots
- 1/2 cup finely chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped green onions (scallions)
- 1/4 cup chopped fresh parsley (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
How Much Time Will You Need?
This Buffalo Chicken Pasta Salad takes about 20 minutes to prepare, including cooking and cooling the pasta. Then, allow at least 30 minutes chilling time in the fridge for the flavors to blend together nicely before serving.
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Start by boiling the rotini pasta according to the package directions until it’s al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Set it aside.
2. Mix the Buffalo Dressing:
In a large bowl, combine the mayonnaise, sour cream, buffalo wing sauce, garlic powder, onion powder, salt, and black pepper. Stir these together well until you have a smooth and creamy buffalo dressing.
3. Add the Chicken and Veggies:
Toss the shredded cooked chicken into the dressing, coating it evenly. Then add the cooled pasta, shredded carrots, chopped celery, red onion, green onions, and fresh parsley if you’re using it. Gently fold everything together until well mixed and coated with the dressing.
4. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes. This chill time helps all the flavors come together and mellows the spices. When ready, serve the salad cold. You can garnish with extra green onions or celery for a fresh crunch.
Can I Use Frozen Chicken in This Salad?
Yes! Just be sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave, then pat dry to avoid extra moisture in the salad.
Can I Make Buffalo Chicken Pasta Salad Ahead of Time?
Absolutely! It tastes even better after resting. Prepare the salad up to a day in advance and keep it covered in the fridge. Give it a good stir before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Before eating, stir well and serve cold or at room temperature.
Can I Adjust the Spiciness?
Definitely! Adjust the amount of buffalo wing sauce to your heat preference. You can also serve extra sauce on the side for anyone who wants more kick.