Buffalo Chicken Pasta Salad
A fiery, creamy pasta salad packed with buffalo chicken, crunchy veggies, and a cool dressing to balance the heat.
Ingredients
- 12 oz pasta rotini or bowtie work great
- 2 cups cooked chicken shredded (grilled or rotisserie)
- ½ cup buffalo sauce Frank’s RedHot or your favorite
- ½ cup ranch dressing or blue cheese dressing if you’re feeling fancy
- ½ cup celery chopped (for that crunch)
- ½ cup bell pepper diced (red or green, your call)
- ¼ cup red onion finely chopped (because flavor)
- ½ cup shredded cheddar cheese because why not?
- ¼ cup blue cheese crumbles optional but amazing
- 1 tbsp olive oil to keep things smooth
- ½ tsp garlic powder because garlic makes everything better
- ½ tsp salt adjust to taste
- ½ tsp black pepper trust me, it helps
Instructions
- Boil pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Shred cooked chicken while pasta cools (or use pre-shredded if you're feeling lazy).
- Whisk together buffalo sauce, ranch dressing, olive oil, garlic powder, salt, and black pepper in a bowl.
- Combine pasta, shredded chicken, celery, bell pepper, red onion, cheddar cheese, and blue cheese crumbles in a large mixing bowl.
- Pour the dressing over everything and toss until well coated.
- Chill for 15 minutes (or don’t, if you’re impatient), then serve.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Calcium: 12%
- Iron: 10%
- Vitamin C: 20%
- Potassium: 10%
Additional Notes & Tips
- Swap ranch for Greek yogurt dressing to lighten it up.
- Add chopped jalapeños if you like things extra spicy.
- Serve with extra buffalo sauce on the side for true heat lovers.
- Leftovers stay fresh in the fridge for up to 3 days.
- Try mixing in some crispy bacon for an extra smoky kick.