Description
Spicy and creamy, this Buffalo Chicken Pasta Salad blends tangy buffalo chicken with pasta, crunchy celery, and a rich ranch dressing. It’s a flavorful, bold salad that combines the best of buffalo wings with pasta salad perfection.
Ingredients
For the Buffalo Chicken Pasta Salad:
- 2 large chicken breasts (about 1 lb), cooked and shredded
- 1 lb rotini or elbow macaroni pasta, cooked and drained
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- 1 cup shredded carrots
- ½ cup green onions, sliced
- 1 cup blue cheese crumbles or shredded cheddar cheese (optional)
- 1 cup ranch dressing (or blue cheese dressing for a stronger flavor)
- ½ cup buffalo wing sauce (adjust to your preferred spice level)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Begin by cooking the chicken breasts. You can either boil, bake, or pan-fry them. For a simple method, place the chicken breasts in a pot of boiling water and cook for about 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C). Alternatively, you can bake them at 375°F (190°C) for 25-30 minutes, or pan-fry them in a skillet with olive oil until golden brown and fully cooked.
Once the chicken is cooked, allow it to rest for a few minutes before shredding it. Use two forks to pull the chicken apart, or use a hand mixer on low speed to quickly shred the chicken.
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process. Let the pasta cool completely before adding it to the salad to prevent it from becoming soggy.
While the pasta and chicken are cooking, prepare the vegetables. Dice the celery, red bell pepper, and shred the carrots. Slice the green onions. These vegetables add a refreshing crunch and balance to the heat of the buffalo sauce, as well as color and nutrition to the salad.
In a small bowl, combine the ranch dressing and buffalo wing sauce. Adjust the amount of buffalo sauce based on your desired level of spice. For a milder salad, start with ½ cup of buffalo sauce, and for a spicier version, use more. Whisk the ingredients together until smooth and fully combined.
In a large mixing bowl, combine the shredded chicken, cooked pasta, diced celery, red bell pepper, shredded carrots, and sliced green onions. Add the dressing to the bowl and toss everything together until the ingredients are evenly coated. If you’re adding cheese, mix it in at this point as well.
Taste the salad and add salt and pepper to taste. Toss everything again to ensure the seasoning is evenly distributed. If the salad seems too dry, you can add more ranch dressing or buffalo sauce to reach your desired consistency.
For the best results, chill the buffalo chicken pasta salad in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld together and gives the salad time to cool down, making it more refreshing, especially on a hot day.
Serve the salad cold as a side dish, a main dish, or a party appetizer. If you want to add extra garnish, sprinkle a few more green onions, blue cheese crumbles, or extra buffalo sauce on top before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-20g
- Carbohydrates: 30-35g
- Protein: 20-25g