Buffalo Chicken Pasta Salad (With Leftover Chicken)

Prep Time	Cook Time	Total Time
20 min	10 min	30 min

Introduction

This buffalo chicken pasta salad is creamy, tangy, and just spicy enough to wake up any weeknight or potluck table.

It’s a smart way to turn leftover chicken into a hearty, crowd-pleasing dish that tastes like buffalo wings in salad form.

Tender rotini, crunchy veggies, and cool blue cheese all get coated in an easy buffalo ranch dressing you can whisk together in minutes.

Prep mode (keeps screen active)

Cook the pasta

Bring a large pot of salted water to a boil and cook the rotini until just al dente.

Drain the pasta, rinse under cold water to stop cooking, then drain very well again.
Prep the chicken and veggies

Dice or shred the leftover cooked chicken into bite-size pieces so it mixes evenly with the pasta.

Dice the celery and carrots, and slice the green onions into thin rounds.

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Mix the buffalo dressing

In a medium bowl, whisk together the buffalo wing sauce, ranch dressing, mayonnaise, lemon juice, garlic powder, and black pepper.

Taste and adjust the heat by adding more buffalo sauce or extra ranch to mellow it out.
Combine the salad ingredients

Add the cooled pasta, chicken, celery, carrots, green onions, and blue cheese crumbles to a large mixing bowl.

Pour the buffalo dressing over the top and toss gently until everything is evenly coated.
Chill and serve

Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes.

Before serving, toss again, then garnish with extra green onions, blue cheese, or a drizzle of buffalo sauce.

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Mayonnaise -> plain Greek yogurt: Use plain Greek yogurt instead of mayonnaise for a lighter, tangier dressing that still feels creamy and satisfying.
Blue cheese crumbles -> shredded sharp cheddar: Swap blue cheese with shredded sharp cheddar if you prefer milder flavor but still want richness and a nice cheesy bite.
Leftover chicken -> canned chickpeas: Replace the chicken with drained, rinsed canned chickpeas for a fun vegetarian twist that keeps the salad hearty and protein packed.

Salt the pasta water generously: Season the boiling water so it tastes pleasantly salty; this is your best chance to flavor the pasta itself.
Drain the pasta really well: Excess water will thin the dressing and make the salad taste flat, so let the pasta sit in the colander a minute.
Chop everything about the same size: Keeping the chicken and veggies in similar bite-size pieces makes every forkful balanced and easy to eat.
Chill for flavor and texture: That short chill time lets the pasta absorb the dressing slightly and helps the sauce cling instead of sliding off.
Refresh before serving: If the salad has been chilling for several hours, add a small splash of ranch or buffalo sauce and toss again.

How can I keep the pasta salad from drying out in the fridge?: Pasta absorbs dressing as it sits, so save a few tablespoons of dressing and stir it in right before serving. You can also add a spoonful of ranch or buffalo sauce to loosen it if it seems tight.
Can I make this buffalo chicken pasta salad less spicy?: Use mild buffalo sauce and increase the ranch slightly while reducing the buffalo sauce. You can also add extra mayonnaise or Greek yogurt to soften the heat without losing creaminess.
How far in advance can I make this salad?: You can make it up to one day ahead for best texture and flavor. Store it covered in the refrigerator and give it a good toss with a splash of dressing before serving to wake it back up.
Can I use a different pasta shape or gluten-free pasta?: Any short, textured pasta like penne, bow ties, or shells works well because it holds the dressing. Gluten-free pasta is fine too, but cook it just to al dente and cool it quickly so it does not break down.
Is there a way to make this recipe dairy-free?: Yes, use dairy-free ranch, dairy-free mayonnaise, and skip the blue cheese or use a vegan blue-style cheese. The buffalo sauce is often dairy-free, but always check the label to be sure.