Description
This Buffalo Chicken Pasta Salad is a quick and flavorful dish combining tender shredded chicken, crunchy celery and carrots, and al dente rotini pasta tossed in a tangy and spicy buffalo ranch dressing topped with crumbled blue cheese. Perfectly chilled and easy to prepare, this salad offers a delicious blend of creamy, spicy, and savory flavors ideal for a light lunch or a party side.
Ingredients
Scale
Salad Ingredients
- 2 cups rotini pasta, cooked al dente and chilled
- 1 cooked chicken breast, shredded (about 1 cup)
- 4 stalks celery, chopped (about 1 cup)
- 1 cup shredded carrots
Dressing Ingredients
- ½ cup ranch dressing
- 2 tablespoons buffalo wing sauce (such as Frank’s RedHot), more to taste
- 2 tablespoons crumbled blue cheese
Instructions
- Make Dressing: In a small bowl, whisk together the ranch dressing, buffalo wing sauce, and crumbled blue cheese until well combined. Taste and adjust the amount of buffalo sauce to suit your preferred level of spiciness.
- Combine Ingredients: In a large bowl, add the chilled cooked rotini pasta, shredded cooked chicken breast, chopped celery, and shredded carrots. Mix gently to combine all components evenly.
- Toss and Serve: Pour the prepared buffalo ranch dressing over the salad ingredients in the large bowl. Toss thoroughly until every piece of pasta and vegetable is evenly coated with the dressing. Divide the salad into serving bowls and serve chilled for the best flavor and texture.
Notes
- Be sure to chill the cooked pasta before combining to keep the salad fresh and maintain texture.
- Use cooked chicken breast from rotisserie, grilled, or poached chicken for convenience.
- Adjust the buffalo sauce quantity to control the heat level to your liking.
- The salad can be prepared a few hours ahead and refrigerated to let flavors meld.
- For a dairy-free version, substitute ranch dressing and blue cheese with appropriate vegan alternatives.
