Buffalo Chicken Pasta Salad

This classic barbecue side dish gets a spicy twist with Buffalo Chicken Pasta Salad. Tender chicken, crisp vegetables and perfectly cooked pasta are tossed with a creamy Buffalo ranch dressing for a delicious summer cookout side inspired by ever-popular Buffalo wings. Read the full post for customizations, tips to avoid a dry salad and more.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for The Best Pasta Salad
• And if you liked this recipe...
• Recipe Card
• Comments

If you avoid classic pasta salad at picnics and barbecues, I get it. Overly mushy or hard pasta with oversized veggies tossed with a mayo dressing. It's just not my thing.

However, not all pasta salads are created equal and this Buffalo chicken version stands out. (As does this autumn pasta salad).

With the right combination of ingredients and a light and creamy Buffalo ranch dressing, it is quick to disappear from any potluck spread. I know you'll love it because it's:

• Buffalo Flavor: This popular flavor of chicken wings that originated in Buffalo, New York is absolutely dynamite! From chili, nachos and even casserole, this combination of spicy sauce, tangy blue cheese and chicken is great in all sorts of dishes.
• Easy: This salad recipe uses simple ingredients and is quick to whip up with only a few steps.
• Make Ahead: It tastes even better after sitting in the fridge for the few hours, making it perfect for preparing ahead of time (potato salad is also great for making ahead!).
• No Mayo: Unlike typical pasta salad with a mayo-based dressing, this is dressed with a Greek-yogurt based spicy, creamy Buffalo ranch which contributes so much more flavor. (If you'd like a vinaigrette based salad, check out this Greek Chicken Pasta Salad).
• Healthier: Packed with veggies, and using a Greek yogurt based dressing, this pasta salad is both nutritious and delicious. Plus, if using brown rice pasta, it is gluten free friendly.
• Delicious! Perfectly cooked pasta, creamy avocado, crunchy vegetables and just spicy enough Buffalo ranch dressing, the texture and flavor are on point.

The Ingredients

• Brown Rice Pasta- I like to use brown rice pasta but wheat pasta works as well. Choose a small bite sized shape such as rotini or fusilli.
• Chicken Breasts- You can use boneless, skinless chicken thighs instead or if you have leftover cooked and diced or shredded chicken (such as rotisserie), that will work too.
• Avocado- I love the creaminess of avocado paired with the spiciness of the hot sauce. Choose a just-ripe avocado (it should have some give when squeezed but still be a bit firm).
• Cherry Tomatoes- Grape tomatoes will work too or use a large diced tomato (though it can make the salad more watery).
• Carrots- Carrots are a classic pairing with buffalo chicken wings. I recommend shredding it so that you don't end up with big hard bites next to the soft pasta.
• Cucumber- The coolness of the cucumber complements the heat in the dressing. Be sure to cut the cucumber into small pieces so that you get a bit in every bite.
• Green Onions- For a bit of freshness and bite. If you prefer a stronger onion flavor, use thinly sliced red onion instead.
• Buffalo Ranch Dressing- You can use the dressing I have included in the recipe card or simply mix 1 cup of your favorite bottled ranch with 2 tablespoons of Frank's Red Hot (or a similar cayenne hot sauce).
• Blue Cheese- A classic with Buffalo flavor, a crumbling of blue cheese is the perfect topping for this salad. If you find the flavor too strong, you can use crumbled feta or leave it off.

The Method

1. Cook Chicken. Cook the chicken breasts using your preferred method. You can bake, grill or fry and dice. Or you can poach and shred. If you have leftover rotisserie chicken, you can use that instead.

2. Mix Dressing. Stir together the ingredients for the Buffalo ranch dressing. Add water or milk one tablespoon at a time if needed to reach a pour-able consistency.

3. Prepare Pasta. Bring generously salted water to a boil and add the pasta. Cook as per the package directions but for 2-3 minutes longer than it says for al dente. See this post for tips on exactly how to prepare pasta for pasta salad.

Drain the pasta, toss with olive oil and spread out onto a baking sheet for 5 minutes to cool slightly.

Add the pasta to a large mixing bowl and mix with ¼ cup of the Buffalo dressing. The pasta will soak up a bit of the dressing while it finishes cooling so for the best texture, we will dress it again after (like we do in Greek yogurt potato salad).

4. Prep Veggies. While the partially dressed pasta finishes cooling, slice the tomatoes in half, shred the carrot, dice the avocado, cut the cucumber and chop the green onions.

5. Mix. Add the vegetables, chicken, and ½ cup of Buffalo ranch dressing to the bowl with the pasta and toss to combine. *I recommend reserving about ¼ cup of the dressing to add just before serving.

6. Chill. Make this a couple of hours ahead and refrigerate it to allow the flavors time to meld.

7. Enjoy! Remove the salad from the fridge 15-30 minutes before serving so that the pasta softens a bit. Toss with the reserved dressing, top with the crumbled blue cheese and serve.

Leftovers and Storage

Make Ahead:

• Up to 2 Days in Advance: Mix the Buffalo dressing and store in an airtight container in the refrigerator.
• Up to 1 Day in Advance:
  • Cook the chicken and store in the refrigerator.
  • Chop the vegetables (except the avocado) and store in the refrigerator.
  • Assemble the full salad and store in an airtight container in the refrigerator. Allow to come to room temperature for 20-30 minutes before serving.

To Store: Leftover Buffalo chicken pasta salad can be stored in the refrigerator for up to 4 days in an airtight container. This salad is not freezer friendly.

Make it Your Own

• Add More Veggies- Mix in your favorite vegetables and add extra freshness and crunch. Some tasty options in this salad are:
  • Celery (classic with Buffalo wings)
  • Corn
  • Peppers
  • Lettuce
  • Arugula
  • Spinach
• Make it Vegetarian- Swap out the chicken for a can of chickpeas or white beans.

Serving Ideas

• Summer BBQ Side: Pasta salad is the perfect side dish for backyard cookouts and summer barbecues. Try it alongside burgers, grilled chicken, pulled pork and more.
• Picnics and Potlucks: Thanks to being served cold and being even better when it is made ahead, this is perfect for taking along on a picnic or contributing to a potluck.
• With Sandwiches: Serve it as a hearty side to a turkey sandwich or grilled cheese.
• Meal Prep: Portion this salad into individual containers for quick grab-and-go lunches or dinners throughout the week.
• Or check out this list of What to Eat with Pasta Salad (36 Ideas!) for more options.

Tips for The Best Pasta Salad

• Don't Serve Directly from Fridge: The pasta will be hard if served straight out of the fridge so set it out about 15-30 minutes before serving to let it warm up just a bit. But don't leave it out for more than an hour though for reasons of food safety.
• Cook Pasta Correctly: Salt the water generously and cook for 2-3 minutes past al dente (but not to mushy) for best flavor and texture.
• Dress Salad Three Times: Dress the warm pasta, dress when adding the remaining ingredients and then dress just before serving for best flavor and to avoid a dry salad.
• Choose Right Pasta Shape: Opt for bite sized and sturdy shapes like fusilli, spirals or penne.

LET ME PLAN YOUR DINNERS! Join my email list and receive My FREE Meal Plan (Including Grocery List!) as a gift>>>

And if you liked this recipe...

...you might also like:

• Buffalo Chicken Nachos
• Buffalo Chicken and Potato Casserole
• Buffalo Chicken Chili
• Chicken Bacon Ranch Pasta Salad
• Cilantro Lime Pasta Salad

Recipe Card