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Buffalo Chicken Pasta Salad

Buffalo chicken pasta salad with buffalo-coated chicken, celery, and blue cheese tossed in cool ranch dressing. Cooked penne or rotini is rinsed cold for a firm bite, then chilled so the flavors cling without getting soggy.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

pasta
  • 1 lb penne or rotini pasta
chicken
  • 3 cup cooked chicken breast, diced
buffalo sauce
  • 0.5 cup buffalo sauce
vegetables
  • 1 cup celery, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup green onions, sliced
dressing and cheese
  • 1 cup ranch dressing
  • 0.5 cup blue cheese crumbles
seasoning
  • 1 Salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook the penne or rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking and keep the pasta firm.
Coat the chicken
  1. Toss the diced cooked chicken breast with the buffalo sauce until every piece is well coated and glossy.
Assemble the salad
  1. Combine the cooled pasta, buffalo chicken, diced celery, and halved cherry tomatoes in a large bowl.
  2. Add the ranch dressing and toss until the pasta and chicken are evenly coated.
  3. Gently fold in most of the blue cheese so it disperses without turning the salad streaky.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour so the flavors meld and the ranch dressing chills through.
  2. Top with the remaining blue cheese and the sliced green onions right before serving for visible crunch and contrast.

Notes

For the best texture, rinse the hot pasta under cold water thoroughly so it doesn’t continue cooking in the dressing. Store covered in the refrigerator up to 3 days; freeze is not recommended. For a lighter option, use low-fat or light ranch dressing while keeping the same buffalo sauce and blue cheese amount.