Description
A tangy and creamy Buffalo Chicken Pasta Salad that combines tender shredded chicken, crunchy celery, and rotini pasta tossed in a zesty buffalo wing and ranch dressing. Perfect for a quick lunch or a flavorful side dish, this salad brings a spicy kick balanced by cooling blue cheese and ranch flavors.
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
- 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 ranch dressing, buffalo wing sauce, and crumbled blue cheese until well combined. Taste and adjust the amount of buffalo wing sauce to achieve your desired 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 distribute the ingredients evenly.
- Toss and Serve: Pour the buffalo ranch dressing over the pasta mixture. Toss thoroughly to coat all components with the dressing evenly. Divide the salad into serving bowls and serve chilled for the best flavor and texture.
Notes
- For a spicier salad, increase the amount of buffalo wing sauce in the dressing.
- Use freshly cooked pasta that has been chilled completely to prevent the salad from becoming mushy.
- Substitute blue cheese with feta if preferred, for a different flavor profile.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- Grilled or rotisserie chicken can be used as a convenient alternative to cooked chicken breast.
