Pin My neighbor showed up one July afternoon with a huge bowl of this, still cold from her fridge, and I ate three helpings before I thought to ask for the recipe. The tang of buffalo sauce mixed with cool ranch and crunchy celery was exactly what I didnt know I needed on a hot day. She laughed and said she threw it together that morning because her kids were bored of regular pasta salad. I made it the next weekend for a cookout and people kept asking if I catered it. Turns out the secret to a crowd pleaser is just a little heat and a lot of crunch.
I brought this to a potluck once and watched a guy in a Bills jersey go back for seconds, then thirds, then ask if there was more in my car. He told me it reminded him of tailgating in the parking lot before games, except he could actually taste it instead of inhaling it between beers. That day I learned this dish has a way of making people feel like theyre at a party, even if its just a Tuesday on someones back porch. The combination of cold pasta and warm memories is a strange kind of magic.
Ingredients
- Rotini or penne pasta: The spirals and ridges grab onto the dressing and bits of chicken, so every forkful is fully loaded instead of sad and naked.
- 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 where the personality lives, so dont skimp or use something bland, get the stuff with actual heat and vinegar tang.
- Celery: It adds the exact crunch you expect from buffalo wings, plus it cools down the spice just enough to keep things balanced.
- Red bell pepper: Sweet and crisp, it brightens up the bowl and adds a pop of color that makes it look less like cafeteria food.
- Red onion: A little sharpness goes a long way, just make sure to chop it fine so no one gets a surprise bite that clears their sinuses.
- Cherry tomatoes: They burst with juice and freshness, cutting through all that creamy richness when you need a break.
- Ranch dressing: The cooling agent and flavor glue that holds this whole thing together, go for the good stuff if you can.
- Sour cream: It thickens the dressing and adds a slight tang that makes the ranch taste homemade instead of bottled.
- Lemon juice: Just a tablespoon wakes everything up and keeps the dressing from tasting flat or too heavy.
- Blue cheese: Optional but highly recommended, it adds that classic buffalo wing experience and a little funky sharpness.
- Fresh chives or parsley: A sprinkle on top makes it look like you tried, even if you absolutely did not.
Instructions
- Boil the pasta:
- Cook it in well salted water until its just al dente, then drain and rinse under cold water to stop the cooking and cool it down fast. You want it firm enough to hold up in the salad, not mushy and sad.
- Coat the chicken:
- Toss your cooked chicken with buffalo sauce in a bowl until every piece is slicked with that orange spicy goodness. Let it sit for a minute while you prep everything else so the flavor really soaks in.
- Combine the base:
- In a big bowl, mix the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and tomatoes. Use your hands or a big spoon and be gentle so you dont smash the tomatoes.
- Make the dressing:
- Whisk together ranch, sour cream, and lemon juice until its smooth and pourable. Taste it and add more lemon if it feels too thick or heavy.
- Dress and toss:
- Pour the dressing over everything and fold it in gently, making sure it gets into all the nooks. You want every piece coated but not drowning.
- Chill it out:
- Cover the bowl and refrigerate for at least 30 minutes, though an hour is even better. The flavors marry and mellow, and the pasta soaks up some of that creamy spice.
- Garnish and serve:
- Right before serving, scatter blue cheese crumbles and fresh herbs on top. It looks prettier and tastes sharper when the cheese hasnt melted into the dressing.
Pin One summer I made a double batch of this for a family reunion and my cousin, who never cooks, asked if I could teach her how to make it. We stood in my kitchen the next weekend, her taking notes on her phone, and she admitted she just wanted something easy that would make her look competent at gatherings. A month later she texted me a photo of her own bowl with the caption, they think Im a chef now. That is the power of cold pasta and hot sauce.
How to Make It Your Own
You can swap the chicken for shredded turkey or even crispy chickpeas if you want to go meatless but keep the protein. Some people add shredded carrots or diced cucumber for extra crunch, and Ive seen versions with avocado folded in right before serving. If you like it spicier, stir in some cayenne or drizzle extra buffalo sauce on top. The base is forgiving, so treat it like a canvas and paint with whatever makes you happy.
Storing and Serving Tips
This salad keeps in the fridge for up to two days, though the veggies start to lose their snap after that. I like to pack it in individual containers for easy lunches, and it travels well to picnics as long as you keep it in a cooler. If it looks a little dry after sitting, stir in a spoonful of ranch or a squeeze of lemon to bring it back to life. Serve it cold, straight from the fridge, and watch people pile it onto their plates before the main course even comes out.
What to Serve Alongside
This pasta salad is hearty enough to be the main event at lunch, but it also plays well with grilled burgers, hot dogs, or barbecue chicken at a cookout. I like to put out a tray of crackers and cheese, some pickles, and a big pitcher of iced tea. If youre going full summer spread, add watermelon slices and corn on the cob.
- It pairs beautifully with anything coming off the grill.
- A light green salad balances out the richness if you want something fresh on the side.
- Cold beer or lemonade is the only beverage that makes sense here.
Pin This is the kind of recipe that makes you look like you know what youre doing, even if you just dumped everything into a bowl and stirred. It shows up when you need it, feeds a crowd, and never lets you down.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, absolutely. In fact, it's best to refrigerate for at least 30 minutes before serving to allow flavors to meld. You can prepare it up to 2 days in advance. Store in an airtight container and give it a quick toss before serving.
- → What type of chicken works best?
Use cooked chicken breast, either poached, grilled, or rotisserie. For convenience, rotisserie chicken from the store is excellent and saves time. Shred or cube it into bite-sized pieces for easy mixing.
- → How can I make this spicier?
Increase the buffalo wing sauce amount or add a pinch of cayenne pepper to the dressing. You can also drizzle extra hot sauce over individual servings just before eating for customizable heat levels.
- → Is there a lighter version available?
Substitute Greek yogurt or low-fat sour cream for the regular sour cream in the dressing. Use a light ranch dressing and reduce the amount slightly. This maintains great flavor while lowering calories and fat content.
- → What vegetables can I substitute?
Feel free to swap in diced cucumber, broccoli florets, carrots, or green onions. Avoid watery vegetables like fresh tomatoes if preparing far ahead, as they'll release liquid. Add them closer to serving time instead.
- → Can I make this vegetarian?
Replace the chicken with crispy tofu tossed in buffalo sauce, chickpeas, or white beans. The dressing and vegetable components remain the same, creating a hearty meatless version that's equally satisfying.