Description
This Buffalo Chicken Pasta Salad is a zesty and creamy dish that combines tender shredded chicken, crunchy celery, and sweet carrots tossed with rotini pasta. The salad is dressed in a flavorful blend of ranch dressing, classic buffalo wing sauce, and crumbled blue cheese for that perfect balance of heat and tang. Ideal for a refreshing lunch or a picnic side, this no-cook pasta salad delights with a rich buffalo flavor and cool, crisp textures.
Ingredients
Scale
Salad Ingredients
- 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
Dressing
- ½ cup ranch dressing
- 2 tablespoons buffalo wing sauce (such as Frank’s RedHot), more to taste
- 2 tablespoons crumbled blue cheese
Instructions
- Prepare the dressing: In a small bowl, whisk together the ranch dressing, buffalo wing sauce, and crumbled blue cheese until well combined. Taste the mixture and adjust the amount of buffalo wing sauce according to your heat preference.
- Combine salad ingredients: In a large mixing bowl, add the cooked and chilled rotini pasta, shredded chicken breast, chopped celery, and shredded carrots. Mix gently to distribute the ingredients evenly.
- Mix salad with dressing: Pour the prepared dressing over the pasta mixture. Stir carefully until all ingredients are thoroughly coated with the dressing. Divide the salad into serving bowls and serve chilled for a fresh and flavorful meal.
Notes
- For best texture, ensure the pasta is cooked al dente and fully chilled before mixing.
- Adjust the buffalo sauce amount to control the spiciness of the salad.
- Shredded rotisserie chicken can be used as a convenient shortcut.
- This salad can be prepared a few hours ahead and stored covered in the refrigerator.
- To keep celery crisp, chop it just before assembling the salad.
- Optional: Garnish with additional blue cheese or chopped green onions for extra flavor.
