Save My sister showed up to a barbecue with this pasta salad in a giant glass bowl, and it disappeared faster than the burgers. Everyone kept asking if it was spicy, then going back for thirds anyway. The creamy ranch cools down the buffalo heat just enough to keep you reaching for more. I started making it the next week and haven't stopped since. It's one of those dishes that looks impressive but comes together while you're still in your pajamas.
I brought this to a potluck where someone had already signed up for pasta salad, and I worried it would be redundant. Turns out, no one cared. Both bowls sat side by side, and mine emptied first. A guy in a Bills jersey asked if I'd made it for him specifically. I hadn't, but I told him yes anyway because he looked so happy. That's the kind of reaction this salad gets.
Ingredients
- Rotini or penne pasta: The spirals or tubes trap the dressing and little bits of chicken, so every forkful is fully loaded instead of sad and dry.
- Cooked chicken breast: Rotisserie chicken is your best friend here, already juicy and seasoned, saving you from another pan to wash.
- Buffalo wing sauce: This is what makes it taste like game day, tangy and sharp with that vinegar kick that wakes up your mouth.
- Celery: The classic buffalo wing sidekick, it adds the crisp freshness that cuts through all the creamy richness.
- Red bell pepper: Sweet and crunchy, it balances the heat and adds color so the bowl doesn't look like a beige blob.
- Red onion: A little sharpness goes a long way, just enough bite without overpowering the other flavors.
- Cherry tomatoes: They burst with juice when you bite them, adding little pops of brightness throughout.
- Ranch dressing: The creamy, herby glue that holds everything together and tames the buffalo fire.
- Sour cream: It thickens the dressing and adds a tangy richness that makes it cling to the pasta better.
- Lemon juice: Just a splash brightens everything up and keeps the dressing from feeling too heavy.
- Blue cheese: If you love it, this is your moment; it doubles down on the buffalo wing vibe and adds salty funk.
- Chives or parsley: A little green on top makes it look like you tried, even if you didn't.
Instructions
- Cook the pasta:
- Boil it in salty water until it's just tender with a little bite left, then drain and rinse it under cold water so it stops cooking and cools down fast. You want it chilled, not mushy.
- Coat the chicken:
- Toss your shredded or cubed chicken with the buffalo sauce in a bowl until every piece is slicked with that orange tang. Let it sit for a minute so the flavor soaks in.
- Combine the base:
- In your biggest bowl, mix the cooled pasta, buffalo chicken, celery, bell pepper, onion, and tomatoes. Use your hands if the spoon isn't cutting it.
- Make the dressing:
- Whisk the ranch, sour cream, and lemon juice together in a small bowl until it's smooth and pourable. Taste it and adjust if you want more tang.
- Dress and toss:
- Pour the dressing over everything and toss gently but thoroughly, making sure no dry pasta hides at the bottom. It should look creamy and cohesive.
- Chill it out:
- Cover the bowl and stick it in the fridge for at least half an hour. The flavors need time to get to know each other.
- Garnish and serve:
- Right before serving, scatter blue cheese crumbles and fresh herbs on top. Serve it cold and watch it vanish.
Save I made this for a friend's birthday and she told me it reminded her of the wings we used to split at a dive bar in college. We hadn't talked about that place in years. She got a little teary, then laughed and said it was just the onions. It wasn't the onions. Food has a way of pulling memories out of nowhere like that.
Making It Your Own
If you want more heat, go ahead and add extra buffalo sauce or a pinch of cayenne, but taste as you go because it sneaks up on you. For a lighter version, swap Greek yogurt for the sour cream and it still tastes creamy and tangy. You can also throw in some shredded carrots or diced cucumber for extra crunch. I've made it with bowtie pasta when I ran out of rotini and no one noticed. The vibe stays the same.
Storing and Serving
This salad is best served cold, straight from the fridge, and it actually improves after a few hours when the flavors marry. Leftovers keep for up to two days in an airtight container, though the veggies start to soften a bit. If it looks dry after sitting, stir in a spoonful of ranch or a splash of buffalo sauce to bring it back to life. I like to make it the night before a gathering so I'm not scrambling the day of. It's one less thing to worry about when people start showing up early.
What to Serve It With
This pairs beautifully with grilled anything, burgers, hot dogs, ribs, you name it. It also works as a main dish for lunch if you're not in the mood for something hot. I've served it alongside coleslaw and cornbread at a summer cookout and people treated it like the star of the table.
- Serve it with iced tea or lemonade to cool down the spice.
- Pair it with potato chips on the side for extra crunch if you're feeling indulgent.
- If you're taking it somewhere, pack the blue cheese separately so it doesn't get soggy.
Save This pasta salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that you don't need a lot of time or fancy ingredients to make something people remember.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad is ideal for advance preparation. You can assemble it up to 2 days ahead and store it covered in the refrigerator. The flavors actually improve as they meld together. Add the garnish just before serving for best presentation.
- → What type of pasta works best?
Rotini or penne pasta are excellent choices because their shapes hold the creamy dressing well. Short pasta varieties with ridges or spirals work better than long noodles, which can become difficult to mix and serve.
- → How can I adjust the spice level?
For extra heat, increase the buffalo wing sauce or add cayenne pepper to taste. For a milder version, reduce the buffalo sauce and add more ranch dressing. You can also balance heat with additional lemon juice or sour cream.
- → What are good substitutes for sour cream?
Greek yogurt is an excellent lighter alternative that provides similar creaminess with added protein. Mayonnaise can also work, though it will create a different flavor profile. Adjust quantities based on the consistency you prefer.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient time-saving option that works wonderfully in this salad. Simply shred or cube the meat and toss it with buffalo sauce. It provides excellent flavor and texture with minimal prep work.
- → Is this salad vegetarian-friendly?
No, this salad contains chicken and dairy products like ranch dressing, sour cream, and optional blue cheese. To make a vegetarian version, substitute the chicken with chickpeas or white beans tossed in buffalo sauce.