This Buffalo Chicken Style Pasta Salad is a bold, zesty twist on a classic favorite, perfect for any occasion. Creamy, tangy, and slightly spicy, it combines tender pasta, juicy chicken, and a rich buffalo sauce for a flavor explosion. Ready in just 15 minutes, it’s a quick yet satisfying dish that’s ideal for busy weeknights or last-minute gatherings.
The crunch of fresh celery and green onions adds a refreshing contrast, while the creamy dressing ties everything together beautifully. Packed with 14g of protein per serving, it’s as nourishing as it is delicious.
Each bite delivers a harmonious blend of textures and flavors, from the smooth pasta to the crisp veggies and savory chicken. With 288 calories per serving, it’s a guilt-free indulgence that doesn’t skimp on taste. The bold buffalo flavor is balanced by a hint of creaminess, making it a crowd-pleaser for spice lovers and mild eaters alike.
Whether you’re serving it at a picnic, potluck, or family dinner, this dish is sure to impress. Plus, it’s incredibly versatile—pair it with a side salad or enjoy it as a hearty main course. Simple, flavorful, and ready in no time, this pasta salad is a must-try!
What You’ll Need
- 8 oz rotini pasta (or any short pasta of your choice)
- 1 ½ cups shredded chicken (rotisserie chicken works great for convenience)
- ⅓ cup chopped red pepper (adds a sweet crunch; substitute with celery for extra zing)
- ½ cup buffalo sauce (adjust to taste for more or less heat)
- ½ cup ranch dressing (blue cheese dressing is a tasty alternative)
- 2 Tbsp mayonnaise (adds creaminess; omit if preferred)
- ¼ tsp garlic powder (or use fresh minced garlic for a stronger flavor)
- ⅛ tsp ground black pepper (freshly cracked pepper works too)
- 1 cup shredded mozzarella cheese (cheddar or a blend can be substituted)
- 2 Tbsp chopped scallions (for garnish; chives are a great alternative)
How to Make It
- Cook the pasta: Boil the rotini pasta according to the package instructions until al dente. Drain and transfer to a large mixing bowl.
- Add chicken and veggies: Toss in the shredded chicken and chopped red pepper. Stir to combine evenly.
- Make the sauce: In a medium bowl, whisk together the buffalo sauce, ranch dressing, mayonnaise, garlic powder, and black pepper until smooth and well combined.
- Combine everything: Pour the sauce over the pasta mixture and stir until everything is evenly coated.
- Add the cheese: Stir in the shredded mozzarella cheese while the pasta is still warm to allow it to melt slightly and create a creamy texture.
- Garnish and serve: Sprinkle the chopped scallions on top for a fresh finish. Serve immediately or chill for later.
Spice It Up: Sauce and Topping Ideas
For an extra kick, try adding a drizzle of blue cheese dressing or a sprinkle of crumbled blue cheese on top. If you prefer a milder flavor, swap the buffalo sauce for BBQ sauce or mix in a bit of sour cream to tone down the heat. Garnish with chopped celery or crumbled bacon for added crunch and flavor.
Perfect Pairings: Serving Suggestions
This pasta salad pairs wonderfully with garlic bread or a fresh green salad for a complete meal. It’s also a great addition to potlucks or game-day spreads—serve it alongside chicken wings or veggie platters for a crowd-pleasing combo. For a lighter option, enjoy it as a standalone lunch with a side of pickles or olives.
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs the sauce, stir in a splash of ranch dressing or buffalo sauce before serving. For reheating, microwave in 30-second intervals, stirring in between, until warmed through. Note: The mozzarella may not stay melted, but it’ll still taste delicious!
Switch It Up: Recipe Variations
For a vegetarian twist, replace the chicken with chickpeas or grilled tofu. You can also swap the rotini for penne or bowtie pasta for a different texture. If you’re dairy-free, use vegan mozzarella and a dairy-free ranch dressing to keep the flavors intact.
Quick and Easy: Time-Saving Tips
Use pre-cooked rotisserie chicken to save time on shredding. You can also cook the pasta ahead of time and toss it with a bit of olive oil to prevent sticking. If you’re in a rush, skip chopping the red pepper and use pre-diced veggies from the store. This recipe comes together in just 15 minutes, making it perfect for busy weeknights!
Buffalo Chicken Style Pasta Salad
Ingredients
- 8 oz rotini pasta
- 1 ½ cups shredded chicken I use a rotisserie chicken, shredded
- ⅓ cup chopped red pepper
- ½ cup buffalo sauce
- ½ cup ranch dressing
- 2 Tbsp mayonnaise
- ¼ tsp garlic powder
- ⅛ tsp ground black pepper
- 1 cup shredded mozzarella cheese
- 2 Tbsp chopped scallions
Instructions
- Cook pasta according to package instructions.
- Drain and transfer to a large bowl.
- Add chicken breast and red pepper and stir to combine.
- In a separate, medium-sized bowl, whisk together buffalo sauce, ranch dressing, mayonnaise, garlic powder, and black pepper to make a sauce.
- Pour sauce over pasta mixture and stir until well combined.
- Stir in mozzarella cheese (it is best to add this while the pasta is still warm so that the cheese mostly melts).
- Top with chives and serve*