Description

This Buffalo Chicken Pasta Salad is a vibrant, flavorful dish combining tender rotini pasta with shredded chicken tossed in a spicy buffalo sauce and creamy ranch or blue cheese dressing. Enhanced with crunchy celery, juicy cherry tomatoes, and sharp cheddar cheese, this salad offers a perfect balance of heat and coolness. It’s a satisfying, easy-to-make meal ideal for picnics, potlucks, or a quick lunch, served chilled and garnished with fresh parsley or green onions.

Ingredients

Scale

Salad Ingredients

12 oz rotini or pasta of choice
2 cups cooked and shredded chicken breast
½ cup buffalo sauce
½ cup ranch or blue cheese dressing
1 cup diced celery
1 cup cherry tomatoes, halved
½ cup shredded cheddar cheese
¼ cup chopped red onion
¼ cup crumbled blue cheese (optional)
Salt and pepper to taste
Chopped parsley or green onions for garnish (optional)

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Instructions

Cook Pasta: Cook the pasta according to package directions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta completely.
Prepare Dressing and Chicken: In a large mixing bowl, combine the buffalo sauce and ranch or blue cheese dressing. Stir in the shredded chicken until it is evenly coated with the sauce mixture.
Combine Salad Ingredients: Add the cooled pasta, diced celery, halved cherry tomatoes, shredded cheddar cheese, and chopped red onion to the bowl with the chicken and sauce. Toss all ingredients together until well combined.
Season and Add Cheese: Season the salad with salt and pepper to your taste. If desired, fold in the crumbled blue cheese for additional flavor and creaminess.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, garnish with chopped parsley or green onions if preferred.

Notes

For extra flavor, marinate the chicken in buffalo sauce before cooking.
You can use rotisserie chicken for convenience to save time.
This salad is best served cold and can be made a day in advance for enhanced flavors.