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Creamy Buffalo Chicken Pasta Salad

Casey Rooney
Busy weeknights just got easier with this buffalo chicken pasta salad that’s creamy, quick, and full of bold flavor. Made with rotisserie chicken, pasta, ranch seasoning, and a kick of buffalo sauce, it’s a simple recipe you can whip up in no time. Perfect for dinner, meal prep, or a crowd-pleasing potluck dish!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 8

Ingredients
  

For the dressing

  • 1 1/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp. Ranch seasoning
  • 1/2 cup buffalo sauce
  • 1/2 tsp. garlic powder

For the buffalo chicken pasta salad

  • 16 oz. rotini pasta or pasta of choice
  • 2 cups diced or shredded rotisserie chicken
  • 1/2 cup celery, chopped 3-4 large stalks
  • 1/2 cup green onion, sliced plus more to topping
  • 1 cup cherry tomatoes, halved
  • 1 cup freshly grated sharp cheddar cheese
  • 1 cup dill pickles, chopped
  • freshly ground black pepper

Instructions
 

  • Cook the pasta: Cook the pasta according to package directions. Drain and rinse with cool water. Set aside to drain and cool completely.
  • Make the dressing: While the pasta is cooking, whisk together the dressing ingredients and set aside.
  • Assemble the salad: To a large bowl, add cooled pasta, chicken, celery, green onion, cherry tomatoes, cheese, and pickles.
  • Finish: Add most of the dressing and gently toss until everything is well-coated. Add fresh black pepper. This pasta salad is best served chilled. I like to hold back a bit of the dressing and add it right before I am ready to serve. Garnish with more sliced green onions.