Save The heat hit me the second I opened the container at the office potluck. Someone had brought buffalo chicken pasta salad, and the smell of tangy hot sauce and ranch stopped every conversation within ten feet. I took one bite standing there with a paper plate and immediately texted myself a reminder to figure out how to make it. That night, I experimented in my kitchen, tossing warm rotini with shredded chicken I'd doused in buffalo sauce, and by the time I folded in the ranch dressing, I knew this was going to become one of those recipes I'd make on repeat all summer.
I brought this to my first family picnic after moving back home, and my uncle, who usually skips pasta salads entirely, came back for thirds. He kept asking if I'd used some secret ingredient, but the truth was simpler: buffalo sauce on cold pasta just works. My cousin started making it for her book club meetings, and now every time we talk, she tells me about some variation she tried. It became our thing without either of us planning it that way.
Ingredients
- Rotini or penne pasta: The ridges and spirals grab onto the dressing and buffalo sauce, making sure every bite is coated and flavorful instead of slippery and bland.
- Cooked chicken breast: Shredding it instead of cubing gives you more surface area for the buffalo sauce to cling to, and using rotisserie chicken saves you from turning on the stove twice.
- Buffalo wing sauce: This is where the personality lives, so use a brand you actually like eating with wings, not just whatever is cheapest.
- Celery: It adds the classic buffalo wing crunch and a slightly bitter freshness that cuts through all the richness.
- Red bell pepper: Sweet and crisp, it balances the heat and adds a pop of color that makes the bowl look as good as it tastes.
- Red onion: Finely chopped so it distributes evenly, giving little bursts of sharpness without overpowering the other flavors.
- Cherry tomatoes: Halved tomatoes release just enough juice to keep everything from feeling too heavy or dry.
- Ranch dressing: The creamy base that cools down the buffalo heat and ties all the ingredients together.
- Sour cream: It thickens the dressing and adds a subtle tang that makes the ranch taste homemade instead of bottled.
- Lemon juice: Just a tablespoon brightens everything and keeps the richness from feeling flat or one note.
- Blue cheese: Crumbled on top, it gives you that authentic buffalo wing experience and adds a salty, funky contrast.
- Fresh chives or parsley: A sprinkle of green at the end makes it look finished and adds a hint of freshness right before you dig in.
Instructions
- Cook the Pasta:
- Boil the rotini in well salted water until it is just al dente, then drain it and rinse under cold water to stop the cooking and cool it down quickly. This keeps the pasta from turning mushy when you toss it with the dressing later.
- Coat the Chicken:
- Toss your cooked, shredded chicken with the buffalo sauce in a medium bowl, making sure every piece is evenly coated and glossy. Let it sit for a minute so the flavors soak in while you prep the vegetables.
- Combine the Base:
- In a large mixing bowl, add the cooled pasta, buffalo coated chicken, diced celery, red bell pepper, red onion, and halved cherry tomatoes. Toss everything gently so the vegetables are distributed evenly throughout the pasta.
- Mix the Dressing:
- Whisk together the ranch dressing, sour cream, and lemon juice in a small bowl until the mixture is smooth and pourable. Taste it and adjust with a little more lemon if you want extra brightness.
- Dress and Toss:
- Pour the dressing over the pasta mixture and use a large spoon or spatula to toss everything together until every piece is coated and creamy. Be gentle so you do not break up the tomatoes or bruise the vegetables.
- Chill and Meld:
- Cover the bowl and refrigerate for at least thirty minutes, which gives the flavors time to meld and the pasta time to soak up the dressing. This step is what turns it from good to great.
- Garnish and Serve:
- Right before serving, sprinkle crumbled blue cheese and chopped chives or parsley over the top. Serve it cold straight from the fridge.
Save I made this on a sweltering July afternoon when the idea of turning on the oven felt impossible. My friend came over with a bag of ice and two bottles of cold seltzer, and we sat on the kitchen floor with bowls of this pasta salad, laughing about nothing in particular. The buffalo heat made us reach for more seltzer, and the ranch kept us going back for another forkful. By the time we finished, the bowl was empty and we both agreed that sometimes the best meals are the ones you eat sitting on the floor with someone who gets it.
Choosing Your Chicken
Rotisserie chicken is my go to because it is already seasoned and juicy, and I can shred it in under two minutes without dirtying another pan. If you are cooking chicken yourself, poaching it in salted water keeps it tender and neutral so the buffalo sauce can be the star. Leftover grilled chicken works too, but chop it small so the smoky flavor does not compete with the tang and heat you are building.
Adjusting the Heat Level
The first time I made this, I went too hard on the buffalo sauce and my dad could not finish his serving. Now I start with a third of a cup and taste the chicken before adding more, because you can always add heat but you cannot take it back. If you want it milder, mix the buffalo sauce with a little extra ranch before tossing it with the chicken. For more heat, stir in a pinch of cayenne or a few dashes of your favorite hot sauce right into the dressing.
Serving and Storing
This salad is best served cold, straight from the fridge, and it holds up beautifully at picnics or potlucks because there is no lettuce to wilt. Leftovers keep for up to two days in an airtight container, though the pasta will soak up more dressing over time. If it looks dry the next day, stir in a spoonful of ranch or sour cream to bring back the creaminess.
- Add the blue cheese right before serving so it stays crumbly and does not dissolve into the dressing.
- If you are packing this for a picnic, keep it in a cooler with ice packs to maintain freshness and food safety.
- Double the recipe if you are feeding a crowd, because people always come back for seconds and you do not want to run out.
Save This dish has a way of turning a regular weeknight into something a little more fun, especially when you are too tired to think but still want to eat something that feels like a treat. Make it once and I promise it will earn a permanent spot in your rotation.
Your Questions Answered
- → Can I use rotisserie chicken instead of cooking it myself?
Absolutely! Rotisserie chicken is a fantastic time-saver. Simply shred or cube about 2 cups and toss with buffalo sauce. This cuts your prep time significantly while delivering the same delicious results.
- → How long can I store this in the refrigerator?
Covered and properly refrigerated, this pasta salad keeps for up to 2 days. The pasta will continue absorbing dressing, which actually enhances the flavor. If it seems dry when you're ready to serve, add a splash of ranch dressing to refresh it.
- → What pasta shapes work best?
Rotini and penne are ideal because their ridged surfaces and hollow centers catch the dressing beautifully. You can also use fusilli or farfalle. Avoid long pasta like spaghetti, as it doesn't mix as evenly with the chunky ingredients.
- → How can I make this lighter?
Substitute Greek yogurt for sour cream to reduce fat while maintaining creaminess. Use light ranch dressing and decrease the amount slightly. You can also add more vegetables like cucumber or snap peas to bulk up the salad without extra calories.
- → What should I do if it's too spicy?
Reduce the buffalo sauce to 1/4 cup and increase the ranch dressing proportionally. You can also dilute the heat by adding more sour cream or Greek yogurt to the dressing. Start conservatively with the sauce and adjust to your heat preference.
- → Can I prepare this salad ahead of time?
Yes! This is an excellent make-ahead dish. Assemble everything except the dressing up to 4 hours ahead. Store the dressing separately and combine everything 30 minutes before serving. This prevents the pasta from becoming mushy.