Buffalo Chicken Pasta Salad

$- 2 cups rotini or fusilli pasta - 1 cup cooked chicken, shredded - 1/2 cup celery, finely chopped - 1/2 cup red bell pepper, diced - 1/2 cup carrot, grated - 1/2 cup blue cheese crumbles - 1/4 cup green onions, sliced - 1/2 cup ranch dressing - 1/4 cup buffalo sauce - Salt and pepper to taste The main ingredients make this dish pop. The rotini or fusilli pasta provides a great base. I love using rotini because it holds sauce well. You need about two cups. Next, you need cooked chicken. I suggest using one cup of shredded chicken. You can use leftover chicken or grab a rotisserie chicken. It saves time and adds flavor. For crunch, add half a cup of finely chopped celery. It gives a nice bite. Then, mix in half a cup of diced red bell pepper for sweetness. Don’t forget the grated carrot! Half a cup adds color and a bit of sweetness. Blue cheese crumbles bring a creamy, tangy flavor. Use half a cup for the best taste. Green onions add a fresh taste. Slice a quarter cup and toss them in. Finally, we’ll use ranch dressing and buffalo sauce. A half-cup of ranch and a quarter-cup of buffalo sauce balance the flavors perfectly. Season with salt and pepper to taste, and you're set! - Large pot for boiling pasta - Mixing bowls - Whisk - Measuring cups and spoons To make this dish, gather a few handy tools. A large pot is a must for boiling the pasta. You need mixing bowls to combine all the ingredients. A whisk helps blend the ranch and buffalo sauces smoothly. Keep measuring cups and spoons handy for precise amounts. These tools make the cooking process easy and fun! {{ingredient_image_1}} To cook the pasta, start with a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Then add 2 cups of rotini or fusilli pasta. Cook according to the package instructions until it is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. Drain the pasta in a colander and let it cool for a few minutes. Cooling is key, as it helps the pasta absorb the flavors later on. While the pasta cooks, it’s time to prepare the chicken. If you have leftover chicken, shred it into bite-sized pieces. This makes it easy to mix later. If you don’t have leftover chicken, you can use store-bought rotisserie chicken. It’s quick and tasty. Just remove the skin and shred the meat with your hands or a fork. Now, let’s combine the chicken with the veggies. In a large mixing bowl, add the shredded chicken. Then, add 1/2 cup of finely chopped celery, 1/2 cup of diced red bell pepper, 1/2 cup of grated carrot, 1/2 cup of blue cheese crumbles, and 1/4 cup of sliced green onions. Stir these ingredients together gently. Next, it’s time to make the dressing. In a small bowl, whisk together 1/2 cup of ranch dressing and 1/4 cup of buffalo sauce. Mix until they are fully combined. Taste it and add salt and pepper if needed. Now, add the cooled pasta to the bowl with the chicken and veggies. Pour the dressing mixture over everything. Toss gently until all the ingredients are well mixed and coated with the sauce. Cover the bowl and place it in the refrigerator. Let it chill for at least 30 minutes. This chilling time helps the flavors blend and enhances the taste. To make your Buffalo Chicken Pasta Salad taste just right, start with salt and pepper. Add a little salt first, then mix well. Taste it before you add more. You want to find the perfect balance. If you want more tang, add extra ranch or buffalo sauce. A splash of lemon juice can brighten up the flavors too. When serving this salad, think about garnishes. Blue cheese crumbles add a rich flavor. You can also slice green onions on top for a fresh touch. Serve it chilled for the best experience. The coolness helps the flavors blend nicely. Using rotisserie chicken is a great time-saver. It cuts down on prep time a lot. You can also chop veggies the day before. This way, you can just mix everything together when you’re ready. Enjoy your tasty meal with less fuss! Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. Chill for Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld beautifully. Adjust Heat Level: If you prefer a milder salad, reduce the amount of buffalo sauce or opt for a milder variety. Fresh Ingredients: Using fresh vegetables and herbs will enhance the overall flavor and texture of the pasta salad. {{image_2}} You can easily swap dressings in this salad. Instead of ranch, try blue cheese dressing for a richer taste. A vinaigrette adds a light touch. For spices, use smoked paprika or garlic powder. These give a warm flavor twist. When it comes to vegetables, the options are endless. Try adding cherry tomatoes for sweetness. Spinach or arugula can add a fresh crunch. You can also throw in corn for a bit of sweetness and color. Just keep the balance in mind! If you want to change the chicken style, grilling or baking works great. Grilled chicken adds a smoky flavor, while baked chicken keeps it juicy. You can even use shredded buffalo chicken for an extra kick. For a vegetarian option, swap chicken for chickpeas or black beans. They add protein and fiber. Another tasty choice is to use tofu. Just marinate it in buffalo sauce before cooking for flavor. To make this salad gluten-free, use gluten-free pasta. You can find many options made from rice or quinoa. These will hold up well with other ingredients. For dairy-free options, skip the blue cheese. Use a dairy-free dressing or a homemade cashew cream. Cashew cream is creamy and rich, making it a great substitute. To keep your Buffalo Chicken Pasta Salad fresh, store it in an airtight container. This helps keep the flavors locked in. Place the container in the refrigerator. It will stay good for about 3 to 5 days. When you store leftovers, try to add the dressing only to the portion you will eat right away. This keeps the pasta from getting soggy. If you have extra dressing, store it in a separate container. I do not recommend freezing Buffalo Chicken Pasta Salad. The pasta and veggies may become mushy when thawed. Freezing can also change the texture of the blue cheese. If you decide to freeze it, place the salad in a freezer-safe container. Make sure to leave some space for expansion. To defrost, move the salad to the fridge overnight. When you are ready to eat, stir it well after defrosting. You may want to add a bit of fresh dressing to boost the flavors again. Enjoy! You can store Buffalo Chicken Pasta Salad in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container to keep it fresh. After a few days, check for any changes in smell or texture. When in doubt, throw it out! Yes, you can use whole wheat pasta instead of regular pasta. Whole wheat adds more fiber and gives a nutty taste. It may also change the texture slightly, making it a bit firmer. Cook it the same way as regular pasta for the best results. Absolutely! Adding more veggies can boost flavor and nutrition. Here are some great options: - Cherry tomatoes for a sweet bite - Spinach or kale for greens - Cucumbers for crunch - Avocado for creaminess Feel free to mix and match based on your taste! Buffalo Chicken Pasta Salad pairs well with many sides. Here are a few ideas: - Fresh fruit salad for a sweet contrast - Garlic bread for a crispy touch - A light green salad for extra greens - Cold drinks like lemonade or iced tea to cool off the spice These pairings make for a delicious meal! Buffalo Chicken Pasta Salad is a tasty dish to make. We covered the main ingredients, like rotini pasta and cooked chicken, plus helpful tools. I shared step-by-step cooking, mixing, and chilling tips. Flavor balance is key, so use salt and pepper wisely. You can swap ingredients for variety and cater to dietary needs. Remember to store leftovers properly for freshness. With these steps, you can create a delicious meal that everyone will enjoy. Enjoy making this fun salad!$

Buffalo Chicken Pasta Salad

A spicy and creamy pasta salad featuring shredded chicken, vegetables, and a tangy dressing.

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Prep Time 15

Cook Time 10

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups rotini or fusilli pasta
1 cup cooked chicken, shredded
0.5 cup celery, finely chopped
0.5 cup red bell pepper, diced
0.5 cup carrot, grated
0.5 cup blue cheese crumbles
0.25 cup green onions, sliced
0.5 cup ranch dressing
0.25 cup buffalo sauce
to taste salt and pepper

Instructions

In a large pot of salted boiling water, add the rotini or fusilli pasta. Cook according to package instructions until al dente. Drain and let it cool for a few minutes.
While the pasta cooks, shred the cooked chicken if not done already. You can also use store-bought rotisserie chicken for convenience.
In a large mixing bowl, combine the shredded chicken, chopped celery, diced red bell pepper, grated carrot, blue cheese, and sliced green onions.
In a separate small bowl, whisk together the ranch dressing and buffalo sauce until fully combined. Taste and adjust with salt and pepper as necessary.
Add the cooled pasta to the bowl with the chicken and veggies. Pour the dressing mixture over the pasta and gently toss everything together until well mixed and coated in the sauce.
Cover the bowl and place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
After chilling, give the salad a good stir and taste one last time; adjust seasonings if required. Serve it chilled, garnished with additional blue cheese and green onions if desired.

Notes

Chill for at least 30 minutes for best flavor.

Keyword buffalo chicken, pasta salad, salad