Description

This Buffalo Chicken Pasta Salad is a quick and easy dish that’s perfect for a light lunch or a summer cookout! Tender chicken, rotini pasta, and crunchy vegetables are tossed in a creamy buffalo-ranch dressing with a hint of blue cheese. It’s a flavorful and satisfying salad that’s ready in just 10 minutes.

Ingredients

Units Scale

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
1/2 cup ranch dressing
2 tablespoons buffalo wing sauce (such as Frank’s RedHot), more to taste
2 tablespoons crumbled blue cheese

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Instructions

Make Dressing: In a small bowl, whisk together ranch dressing, buffalo wing sauce, and blue cheese. Taste and adjust the amount of hot sauce to your preference.
Combine Ingredients: In a large bowl, combine cooked pasta, shredded chicken, celery, and carrots.
Toss and Serve: Pour the dressing over the salad and stir until evenly coated. Divide into bowls and serve chilled.

Notes

Gluten-Free: Use gluten-free pasta, such as rotini, penne, or macaroni.
Cheese: Substitute blue cheese with shredded or crumbled mozzarella cheese, if desired.
Make-Ahead: Pre-cook the noodles and chop all the ingredients in advance. Combine and dress the salad just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 300
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg