This Easy Buffalo Chicken Pasta Salad is a fun twist on your classic pasta dish! It mixes tender chicken, pasta, and a zesty buffalo sauce for a flavor kick that’s sure to please.
This salad is perfect for parties or a quick lunch. I love how simple it is—just toss everything together and you’re good to go. Plus, it’s a great way to enjoy that buffalo sauce goodness! 🥗🎉
Key Ingredients & Substitutions
Pasta: Rotini is a great choice for holding onto the dressing, but you can use any spiral pasta like fusilli or farfalle. If gluten-free is your preference, go with chickpea or brown rice pasta – they work well too!
Buffalo Sauce: Adjust the amount based on your spice tolerance. If you want a milder flavor, try mixing it with a little ranch dressing. For a homemade option, combine hot sauce with melted butter.
Mayonnaise & Sour Cream: For a lighter version, you can substitute Greek yogurt for sour cream. You can also use vegan mayo if you’re looking for a dairy-free alternative. I personally like mixing in some avocado for creaminess!
Chicken: While cooked chicken breast is traditional, rotisserie chicken adds lots of flavor and saves time. If you’re vegetarian, you could use chickpeas or diced tofu seasoned with buffalo sauce instead.
How Do You Get the Perfect Creamy Dressing?
The sauce is key to making this pasta salad creamy and flavorful. Here’s how to get it just right:
- Start with room-temperature mayonnaise and sour cream to ensure they combine smoothly without lumps.
- Whisk in the buffalo sauce gradually. Taste as you go! You can adjust the flavor by adding more sauce or a bit more mayo/sour cream if it’s too spicy.
- Add your seasonings—garlic powder and onion powder enhance the flavor without needing fresh ingredients.
Mix it all together until smooth, and then fold in your pasta and other veggies. This way, the dressing clings to everything! Let it chill for a bit; this helps the flavors meld beautifully.
Easy Buffalo Chicken Pasta Salad
Ingredients
- 3 cups rotini pasta (or any spiral pasta)
- 2 cups cooked chicken breast, sliced or shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup shredded carrots
- 1/4 cup chopped celery
- 2 tablespoons chopped green onions (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Red pepper flakes for garnish (optional)
Time Estimate
This easy recipe will take about 15 minutes of prep time, plus at least 30 minutes to chill in the fridge. In just under an hour, you can have a delicious and hearty pasta salad ready to serve!
Instructions
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente, which means it should still have a little bite to it. After cooking, drain it and rinse under cold water to cool it down quickly. Set aside.
2. Make the Dressing:
In a large bowl, mix the mayonnaise, sour cream, buffalo sauce, garlic powder, onion powder, salt, and pepper together. Whisk until the dressing is smooth and everything is combined. This creamy goodness is what will coat your pasta and make it delicious!
3. Combine Pasta and Veggies:
Add the cooled pasta, shredded carrots, chopped celery, and green onions to the bowl with the dressing. Gently toss everything together until the pasta is well coated and all the ingredients are mixed well.
4. Cook the Chicken:
If you’re using raw chicken, heat a little oil in a skillet over medium heat. Season the chicken with salt, pepper, and a sprinkle of garlic powder if you’d like. Cook until the chicken is golden brown and cooked through, about 5 to 7 minutes. Once done, let it cool slightly, then slice or shred it into bite-sized pieces.
5. Combine Chicken and Pasta Salad:
Fold the cooked chicken into the pasta salad gently, or you can keep it on top as a garnish. It’s all up to your preference!
6. Garnish and Chill:
To finish, sprinkle additional chopped green onions and red pepper flakes on top if you want a little extra heat. Cover the salad and let it chill in the fridge for at least 30 minutes. This waiting time helps all the flavors come together nicely!
7. Serve and Enjoy:
Once it’s chilled, give it one last stir, serve it cold, and enjoy your creamy and spicy buffalo chicken pasta salad!
This recipe combines the creaminess of a mayo-based dressing with the spicy tang of buffalo sauce, balanced by fresh veggies and tender chicken for a delicious pasta salad that’s both hearty and flavorful.
FAQ for Easy Buffalo Chicken Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just make sure to shred or slice it into bite-sized pieces for easy mixing!
Can I Make This Pasta Salad Vegetarian?
Yes! You can easily make this dish vegetarian by substituting the chicken with chickpeas, diced tofu, or even shredded carrots for added texture. Just be sure to adjust the buffalo sauce to your taste!
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving again, as some ingredients may settle. If it seems a bit dry, you can add a splash more buffalo sauce or mayo!
Can I Prepare This Salad Ahead of Time?
Definitely! You can make this pasta salad a day in advance. Just be sure to keep it refrigerated, and it will give the flavors more time to meld together. Just add the chicken right before serving if you’d like to keep it fresh!
