Buffalo Chicken Pasta Salad

Name: Buffalo Chicken Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4.0
Ingredients: 8 oz rotini pasta; 2 cups cooked chicken, shredded; 1/2 cup celery, diced; 1/2 cup green onion, sliced; 1/2 cup ranch dressing (like Hidden Valley); 1/2 cup buffalo sauce (like Frank's RedHot); 1/2 cup shredded cheddar cheese; Salt and pepper to taste

Highlighted under: Quick & Easy

It’s the middle of summer, and while I love spending time outside, there are days when the heat makes cooking seem like a daunting task. This Buffalo Chicken Pasta Salad has become my go-to whenever I want something hearty without firing up the oven. With a cost of about $8, it’s easy to throw together with a few simple ingredients. Plus, it’s a hit at get-togethers, which is a nice bonus.

Created by

The Simplecooktips Team

Last updated on 2026-06-04T10:26:19.012Z

Last summer, I tried making a similar pasta salad for a picnic, but I accidentally added way too much cayenne pepper because I wasn’t paying attention. It ended up being way too spicy, and honestly, no one enjoyed it. But that flop taught me to start small with the spice and adjust to taste, which I always keep in mind now when I make this salad.

This Buffalo Chicken Pasta Salad has turned into a staple for those hot nights when turning on the oven just isn’t an option. I usually toss in whatever veggies I have on hand, like bell peppers or celery, to get a little crunch. It never tastes the same way twice, but I think that’s part of the charm of this recipe!

Why This Works So Well

You probably already have most of the ingredients at home
It's super refreshing and filling in the summer heat
You can amp it up by adding blue cheese crumbles
Leftovers taste even better the next day

Getting the Texture Right for Buffalo Chicken Pasta Salad

The key to this pasta salad is the texture of the pasta. Make sure not to overcook the rotini. You want it to be al dente since it will soak up some of the dressing as it sits. I usually set a timer for a minute less than the package suggests, just to be safe.

Once the pasta is drained, giving it a quick rinse under cold water not only cools it down but also helps stop the cooking process, preventing it from becoming mushy. Trust me, no one wants a soggy pasta salad!

Ingredient Notes

This recipe is very flexible when it comes to ingredients. If you don’t have rotini, other pasta shapes like penne or fusilli work just fine. And for that shredded chicken, you can totally use store-bought rotisserie chicken if you're short on time. Honestly, that’s often what I do.

As for the ranch dressing and buffalo sauce, feel free to adjust the amounts based on your own taste. Some folks like it a bit spicier, so a splash more of buffalo sauce won’t hurt. You can even add in some diced bell peppers or chopped pickles for extra crunch. The sky's the limit!

Ingredients

Gather up these simple ingredients to make your own Buffalo Chicken Pasta Salad.

Ingredients

8 oz rotini pasta
2 cups cooked chicken, shredded
1/2 cup celery, diced
1/2 cup green onion, sliced
1/2 cup ranch dressing (like Hidden Valley)
1/2 cup buffalo sauce (like Frank's RedHot)
1/2 cup shredded cheddar cheese
Salt and pepper to taste

Feel free to mix in any other favorite veggies or toppings you have on hand.

Instructions

Follow these steps to whip up your Buffalo Chicken Pasta Salad in no time!

Cook the pasta

Start by boiling a large pot of salted water. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes. Stir occasionally to keep it from sticking.

Prepare the sauce

In a large bowl, combine the ranch dressing and buffalo sauce. Mix them well to create a flavorful base. Taste it to see if you need more sauce or salt.

Combine the ingredients

Once the pasta is done, drain it and rinse it under cold water to cool it down quickly. Add the pasta to the bowl with the sauce, then throw in the shredded chicken, diced celery, and sliced green onion. Give everything a good stir.

Finish it up

Toss in the shredded cheddar cheese and season with salt and pepper to taste. I usually add a little extra buffalo sauce here for that extra kick. Let it sit for about 10 minutes for the flavors to meld.

Serve it chilled or at room temperature, and enjoy your refreshing pasta salad!

Pro Tips

You can substitute Greek yogurt for some of the ranch dressing for a healthier twist.
Try using rotisserie chicken for even quicker prep.
Let the salad chill in the fridge for at least 30 minutes before serving, it helps the flavors blend.
Add in some diced bell peppers or shredded carrots for extra crunch.

Scaling Buffalo Chicken Pasta Salad for a Crowd

If you're planning on serving a larger group, this recipe scales up beautifully. Just double or triple the ingredients accordingly. A big pot of this pasta salad can definitely feed a crowd, and it's always a crowd-pleaser. Just remember to account for the additional sauce you'll need; nobody likes a dry pasta salad.

One trick I've learned is to make the salad a few hours ahead of time and let it chill in the fridge. This helps the flavors blend together a bit more, making it taste even better when it's time to serve. But be careful not to let it sit too long; after a couple of days, the pasta might absorb too much dressing and get a little dry.