Easy Buffalo Chicken Pasta Salad
A quick and bold pasta salad featuring Buffalo chicken, perfect for weeknight dinners. Packed with flavor and easy to customize.
Ingredients
Pasta and Chicken
- 2 cups short pasta (elbows, rotini, bowties) Cooked al dente
- 2 cups shredded cooked chicken Leftover rotisserie chicken works well
Sauce and Dressings
- 1/2 cup Buffalo sauce Frank’s RedHot or similar
- 1/2 cup ranch dressing Can substitute with blue cheese dressing
Vegetables and Extras
- 1 cup diced celery Optional, can skip if preferred
- 1/2 cup diced green onion
- 1 cup sharp cheddar cheese Shredded; add more if desired
- 1/2 cup chopped carrots For crunch
Instructions
Cooking the Pasta
- Cook the short pasta according to package instructions until al dente.
- Once done, rinse the pasta under cold water to stop the cooking process.
Mixing the Salad
- In a large bowl, combine the cooked pasta and shredded chicken.
- In a separate bowl, mix together the Buffalo sauce and ranch dressing.
- Pour the sauce over the pasta and chicken, then add in diced celery, green onion, sharp cheddar, and chopped carrots.
- Toss everything gently until well mixed.
Chilling
- Chill the salad in the refrigerator for about 30 minutes before serving to allow flavors to meld together.
Notes
This salad can be easily customized with additional ingredients like crispy bacon, jalapenos, or fresh basil. It's even better the next day!