Buffalo Chicken Pasta Salad
Buffalo chicken pasta salad is exactly what happens when your two favorite potluck dishes decide to team up. You get tender pasta, shredded chicken, crunchy celery and carrot, and a creamy, tangy, spicy dressing that tastes like your favorite order of wings, minus the sticky fingers. This one comes together in under 30 minutes of active work, and it only gets better after a few hours in the fridge, which makes it one of the easiest make-ahead dishes I know.
Equipment
- Large pot for boiling pasta
- Colander
- Large glass mixing bowl set for mixing and storing
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Rubber spatula or large spoon for tossing
- Airtight food storage containers for leftovers
- Box grater for shredding carrot
- Bear Claw Meat Shredders optional, for shredding rotisserie chicken
Ingredients
- 1 pound penne, rotini, or elbow macaroni 454g
- 3 cups cooked rotisserie chicken about 450g, shredded or diced
- 1 cup celery about 2-3 stalks, diced small
- 1/2 cup carrot about 1 medium, shredded
- 1/4 cup red onion finely diced
- 1/4 cup green onion sliced
- 3/4 cup blue cheese crumbles about 90g
For the Buffalo Ranch Dressing
- 3/4 cup mayonnaise 180ml
- 1/2 cup ranch dressing 120ml
- 1/3 cup Frank's RedHot Original sauce 80-120ml, use 1/3 cup for mild, 1/2 cup for spicier
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- fresh parsley for garnish, optional
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water until completely cool.
- Shred or dice the rotisserie chicken. Dice celery, shred carrot, and dice red onion and green onion.
- Whisk together mayonnaise, ranch dressing, hot sauce, garlic powder, salt, and pepper until smooth.
- Combine cooled pasta, chicken, celery, carrot, red onion, and green onion in a large bowl. Pour dressing over the top and add blue cheese crumbles. Toss until evenly coated.
- Chill for at least 30 minutes before serving. Stir before serving and garnish with fresh parsley and extra blue cheese if desired.
Notes
- Salt your pasta water well. It's the only chance you get to season the pasta itself.
- Always rinse the pasta in cold water to stop the cooking and prevent the salad from turning mushy.
- Dice the celery and carrot small so every bite has a bit of crunch without overpowering a forkful.
- This salad tastes better after a few hours of chilling, so make it ahead of time for the best flavor.
- If the salad looks a little dry after chilling, stir in an extra splash of ranch dressing before serving.
- For a milder version, start with 1/3 cup of hot sauce and add more to taste.
- Substitute shredded cheddar or pepper jack for blue cheese if you prefer a milder flavor.
- Add crispy crumbled bacon for extra richness and crunch.
- Make it lighter by substituting Greek yogurt for half the mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 32gProtein: 22gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 780mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 4mgCalcium: 8mgIron: 8mg
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