Buffalo Chicken Pasta Salad
Unlike a traditional buffalo chicken salad, this version adds pasta for extra texture and substance, making it a complete meal rather than just a side.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl
- Whisk or spoon
- Tongs or Large Spoon
Ingredients
For the Pasta Salad
- 3 cups cooked pasta rotini or penne
- 2 cups cooked chicken shredded or diced
- 1 cup celery chopped
- 1/2 cup red onion finely diced
- 1/2 cup shredded carrots optional
- 1/2 cup shredded cheddar cheese
- 1/3 cup crumbled blue cheese optional
For the Buffalo Dressing
- 1/2 cup mayonnaise
- 1/3 cup buffalo sauce
- 1/4 cup ranch dressing or blue cheese dressing
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente (tender but still slightly firm).
- Drain the pasta using a colander and rinse under cold water to stop the cooking process.
- Let it sit for a few minutes to drain completely.
- Pro Tip: Don’t overcook the pasta—it can turn soft and mushy once mixed with the dressing.
Prepare the Chicken and Veggies
- Shred or dice your cooked chicken into bite-sized pieces.
- Chop the celery into small, even pieces for a consistent crunch.
- Finely dice the red onion.
- If using, shred the carrots and measure out your cheese.
- Pro Tip: Keep your pieces similar in size so every bite has a balanced mix of flavors and textures.
Make the Buffalo Dressing
- In a small bowl, add mayonnaise, buffalo sauce, and ranch or blue cheese dressing.
- Pour in the lemon juice.
- Add garlic powder, salt, and black pepper.
- Whisk everything together until smooth and creamy.
- Pro Tip: Taste the dressing before mixing—this is your chance to adjust the heat or creaminess to your preference.
Combine Everything
- In a large mixing bowl, add the cooled pasta.
- Add the chicken, celery, red onion, carrots (if using), cheddar cheese, and blue cheese.
- Pour the buffalo dressing over the top.
- Use tongs or a large spoon to gently toss everything together until evenly coated.
- Pro Tip: Toss gently to avoid breaking the pasta while still making sure the dressing coats every piece.
Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors come together.
- Give it a quick stir before serving.
- Taste and adjust seasoning if needed (a little extra buffalo sauce or dressing can freshen it up).
- Pro Tip: This buffalo pasta salad tastes even better after a few hours in the fridge, so it’s perfect for making ahead.
Notes
Nutritional Value (per serving, approximate):
- Calories: 380–420 kcal
- Protein: 25–28 g
- Carbohydrates: 30–35 g
- Fat: 18–20 g
- Saturated Fat: 5–6 g
- Fiber: 3–4 g
- Sugar: 3–5 g
- Sodium: 650–750 mg