Buffalo Chicken Pasta Salad
This Buffalo Chicken Pasta Salad combines tender rotisserie chicken, bowtie pasta, buffalo sauce, and creamy ranch dressing for a zesty, crowd-pleasing dish. It’s the perfect balance of heat and creaminess; ideal for summer cookouts, potlucks, or an easy weeknight meal.
Ingredients
- 10 ounces bowtie pasta
- ½ cup light ranch dressing
- ½ cup buffalo sauce store bought or homemade
- 2 cups shredded rotisserie chicken chopped
- ¼ cup diced celery
- ¼ cup chopped green onion
- ¼ cup shredded cheddar cheese
- ¼ cup crumbled blue cheese optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
- Mix the dressing: In a large mixing bowl, combine ranch dressing and buffalo sauce. Stir until smooth.
- Add the mix ins: Toss in chopped rotisserie chicken, diced celery, green onion, and shredded cheddar cheese. Stir well to coat everything evenly.
- Combine with pasta: Add the cooled pasta to the bowl and mix until every piece is coated in the creamy buffalo ranch mixture.
- Chill and serve: Refrigerate the salad for 15–20 minutes before serving. Stir again and top with crumbled blue cheese, if desired.
Notes
- For a lighter version, use Greek yogurt ranch or low fat dressing.
- Add extra crunch with diced bell peppers or shredded carrots.
- For more heat, mix in a few drops of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.