Description
A creamy, tangy Buffalo Chicken Pasta Salad that combines al dente rotini pasta with shredded chicken, crisp celery, shredded carrots, and a zesty buffalo ranch dressing topped with blue cheese crumbles. Perfect for a quick, flavorful meal or a crowd-pleasing side dish served chilled.
Ingredients
Scale
Pasta and Protein
- 2 cups rotini pasta, cooked al dente and chilled
- 1 cooked chicken breast, shredded (about 1 cup)
Vegetables
- 4 stalks celery, chopped (about 1 cup)
- 1 cup shredded carrots
Dressing
- ½ cup ranch dressing
- 2 tablespoons buffalo wing sauce (such as Frank’s RedHot), more to taste
- 2 tablespoons crumbled blue cheese
Instructions
- Make Dressing: In a small bowl, whisk together ranch dressing, buffalo wing sauce, and blue cheese. Taste and adjust the amount of hot sauce to your preference.
- Combine Ingredients: In a large bowl, combine cooked pasta, shredded chicken, celery, and carrots.
- Toss and Serve: Pour the dressing over the salad and stir until evenly coated. Divide into bowls and serve chilled.
Notes
- Adjust the amount of buffalo wing sauce based on your desired spice level.
- Use rotini or any spiral pasta for maximum dressing adherence.
- Ensure pasta is cooled completely to prevent wilting the salad.
- This salad can be prepared a few hours ahead and refrigerated for enhanced flavor.
- For a lighter option, substitute ranch dressing with a low-fat or Greek yogurt-based ranch.
