Buffalo Chicken Pasta Salad
A flavorful and crunchy pasta salad combining rotini, tender chicken, fresh veggies, and a zesty buffalo sauce, enhanced with a creamy dressing.
Ingredients
Pasta and Chicken
- 2 cups Rotini or Fusilli Pasta Feel free to choose your favorite shape; gluten-free options are great too.
- 1 lb Cooked Chicken Breast Make sure to shred well for an even buffalo flavor.
Sauce and Dressings
- 1/2 cup Buffalo Sauce Adjust according to your preferred spice level.
- 1/2 cup Ranch or Blue Cheese Dressing Vegan alternatives work well, too.
Vegetables
- 1 cup Celery Chopped into bite-sized pieces.
- 1 cup Carrots Shredded for that extra crunch.
- 1 cup Cherry Tomatoes Halved for freshness.
- 1/4 cup Green Onions Chopped for added flavor.
Seasoning
- to taste Salt
- to taste Pepper
- Fresh Parsley or Cilantro Optional garnish for a pop of color.
Instructions
Preparation
- Boil a large pot of salted water and cook the rotini or fusilli pasta according to package instructions until al dente, about 8-10 minutes.
- Once done, drain the pasta and rinse it under cold water to cool it down.
- Shred the cooked chicken breast into bite-sized pieces.
Mixing
- In a large mixing bowl, combine the shredded chicken with the buffalo sauce and toss until well-coated.
- Add the chopped celery, shredded carrots, halved cherry tomatoes, and chopped green onions to the bowl. Mix gently.
- Fold in the cooled pasta and add the ranch or blue cheese dressing. Season with salt and pepper, then toss again.
Serving
- Garnish with chopped parsley or cilantro if desired. Serve in individual bowls or on a large platter.
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Notes
For best results, let the salad rest in the refrigerator for about 30 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, ideally keeping dressing separate.