This easy Buffalo chicken pasta salad brings together spicy buffalo chicken, tender pasta, and crisp vegetables in a creamy, flavorful dressing. It’s a crowd-pleasing dish that works as a main, a hearty side, or a potluck favorite.
If you love the tang and heat of Buffalo sauce, this pasta salad will quickly become a go-to. The Buffalo flavor coats the chicken and pairs perfectly with a cool, creamy ranch-style dressing. I add shredded carrots and diced celery for crunch and color, making this salad a complete meal that’s satisfying and refreshing.
This recipe is popular with families — even someone who usually avoids cold pasta came back for seconds. It’s ideal for potlucks, summer gatherings, or any time you want a simple, flavorful dish that travels well.
Why you’ll love this easy recipe!
Quick and simple to prepare, especially if you use rotisserie chicken or pre-cooked, shredded chicken.
Make it ahead of time — chilling lets flavors meld and makes dinnertime easier on hot days. Leftovers are great for lunches the next day.
Omit the chicken to serve this as a colorful pasta side with grilled meats at your next cookout.
What You Need
Below are the primary ingredients used in this Buffalo chicken pasta salad. Exact measurements and a printable recipe card are included in the recipe section.
- Cooked chicken — about 3 cups (rotisserie, leftover, or canned chicken all work).
- Pasta — fusilli, rotini, or corkscrew pasta hold the dressing well; penne or bow ties are fine too.
- Carrots — shredded
- Celery — diced
- Mayonnaise — creates a creamy base for the dressing.
- Sour cream — adds tang and smoothness.
- Buffalo wing sauce — for classic Buffalo heat and flavor; adjust amount to taste.
- Dry ranch dressing mix — used in place of bottled ranch for a punch of ranch flavor.
- Sea salt and black pepper — to taste.
How to Make Buffalo Chicken Pasta Salad
Cook the pasta until al dente, then drain and rinse under cold water to cool. Toss the cooked chicken with a bit of Buffalo sauce so each bite has flavor. Whisk the mayonnaise, sour cream, remaining Buffalo sauce, and dry ranch mix in a large bowl until smooth. Add the pasta, dressed chicken, diced celery, and shredded carrots, then stir until everything is evenly coated. Chill the salad for at least a short time before serving to let the flavors meld.
Quick Tips
Reserve a little pasta cooking water. If the dressing is too thick, a splash of that starchy water helps thin it without watering down the flavor.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Add a little extra Buffalo sauce or dressing before serving if the salad seems dry.
Variation
If you prefer blue cheese, swap some or all of the ranch-style dressing for blue cheese dressing and top the salad with crumbled blue cheese for extra bite.
You can use prepared bottled ranch in place of the dry dressing mix if that’s more convenient.
More Meaty Pasta Salads
- Chicken bacon ranch salad
- Italian pasta salad
- BLT pasta salad
Easy Buffalo Chicken Pasta Salad
Ingredients
- 1 pound fusilli pasta
- 3 cups cooked chicken
- 2 tablespoons Buffalo wing sauce
- 2 ribs celery, diced
- 1 cup shredded carrots
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup Buffalo wing sauce
- 2 tablespoons dry ranch dressing mix
- pinch sea salt and black pepper, to taste
Instructions
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Cook pasta in a large pot of boiling salted water until al dente.
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Drain and rinse the pasta under cold running water to cool.
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Toss the chicken with 2 tablespoons of Buffalo wing sauce and set aside.
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In a large bowl, mix mayonnaise, sour cream, remaining Buffalo sauce, and dry ranch mix until smooth.
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Add pasta, dressed chicken, celery, and carrots; toss until everything is coated in the dressing.
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Cover and refrigerate until ready to serve.
Video
Notes
Add crumbled blue cheese on top for extra flavor, if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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