Buffalo Chicken Pasta Salad is the kind of side dish that turns heads at a potluck and has people coming back for seconds (and maybe thirds). It’s packed with all the bold flavors you’d expect—spicy Buffalo sauce, creamy ranch, tangy blue cheese—and tossed with tender pasta, crunchy celery, and carrots for that classic wing-inspired vibe.

A bowl of Buffalo Chicken Pasta Salad on a wooden cutting board surrounded by ingredients.

This recipe is a breeze to make and even better when it’s had a little time to chill in the fridge. The longer it sits, the more the flavors come together into something seriously delicious. I like to make it ahead for parties, BBQs, or even just for a quick and satisfying lunch during the week.

When I was testing this Buffalo Chicken Pasta Salad, I knew I wanted to strike just the right balance of heat. I didn’t want it to be so spicy that it overwhelmed everything else—but it still needed that signature Buffalo kick. I played around with the amount of wing sauce until I landed on a version that had just enough punch to wake up your taste buds without sending you running for a glass of milk.

Buffalo wings have always been one of my favorite things—there’s just something about that spicy, tangy flavor that I can’t resist. So, when I came up with this pasta salad, I wanted it to really honor the wings I love while turning them into something fresh and summer-ready. This dish hits all the right notes: creamy, spicy, tangy, crunchy—basically everything I want in a bite.

Why You’ll Love This Recipe

All the flavor of Buffalo wings: Spicy, tangy, and totally addictive, without the mess of actual wings.
Perfect balance of heat and creaminess: The Buffalo sauce gives it a kick, while the ranch dressing cools things down just right.
Great make-ahead option: Tastes even better after chilling, which makes it perfect for parties, BBQs, or meal prep.
Easy to customize: You can dial the spice up or down, swap out the cheese, or add extra veggies.
Crowd-pleaser: Whether you’re serving it at a potluck or bringing it to a game day spread, it’s guaranteed to disappear fast.

Craving more Buffalo recipes? Try my Buffalo Chicken Dip and Buffalo Chicken Sliders.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Rotini pasta: Its spiral shape holds onto all that creamy Buffalo-ranch goodness. You can swap for penne or bowtie if that’s what you have on hand.
Cooked chicken: A great way to use up leftover chicken or grab a rotisserie chicken for an easy shortcut. I like to use two chicken breasts.
Buffalo wing sauce: Choose your favorite brand and heat level. I like Frank’s! Start with less if you’re sensitive to spice—you can always add more!
Celery: Dice it small so it blends well.
Shredded carrots: Pre-shredded carrots or matchstick carrots from the store work great and save time. They add sweetness and crunch.
Crumbled blue cheese: For that signature Buffalo wing flavor. Not a fan? Swap with feta or leave it out entirely.
Green onions: Use both the white and green parts for the best flavor.
Ranch dressing: You can use bottled or homemade—whatever you prefer.
Salt and pepper: Season to taste after everything is mixed. Keep in mind that the wing sauce and ranch already have salt.

How to Make Buffalo Chicken Pasta Salad

Step One: Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking. Let it cool completely.
Step Two: In a large bowl, combine the chicken with Buffalo sauce and stir until well coated.

Collage of mixing ingredients in a bowl.

Step Three: Add the cooled cooked pasta, celery, carrots, green onions, and blue cheese to the bowl. Pour in the ranch dressing and toss everything together until evenly coated—season with salt and pepper to taste.
Step Four: Chill for at least 1 hour before serving to let the flavors meld. Stir again before serving and top with extra green onions or a drizzle of dressing if desired.

What to Serve With It

Grilled meats: Pair it with burgers, hot dogs, or grilled chicken for a complete summer cookout meal.
Corn on the cob: A buttery, sweet contrast to the spicy salad.
Garlic bread: Adds a comforting, savory side that’s great for scooping up every last bite.
Fresh fruit salad: A cool and refreshing way to balance the heat with something light and sweet.
Crispy tortilla chips: Sounds unexpected, but they’re perfect for scooping if you’re serving this as a party-style salad dip.
Veggie tray: Carrots, celery, and cucumbers make a crunchy, fresh side that plays off the flavors in the salad.

Variations and Substitutions

Adjust the heat: Use mild or hot Buffalo sauce depending on your spice preference. You can also mix it with a bit of honey or extra ranch to tone it down.
Swap the dressing: Not a ranch fan? Try blue cheese dressing instead, or opt for a lighter option with plain Greek yogurt and a squeeze of lemon.
Change up the cheese: If blue cheese isn’t your thing, crumbled feta or shredded cheddar are great alternatives.
Add more veggies: Toss in chopped bell peppers, cherry tomatoes, or diced cucumbers for extra crunch and color.
Make it vegetarian: Skip the chicken and add chickpeas or black beans for a meatless version that still packs a protein punch.
Use a different pasta: Any short pasta shape will work—try bowtie, penne, or shells. Whole wheat or gluten-free options are great too.
Add bacon: For an extra savory, smoky twist, sprinkle in some crumbled cooked bacon.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as the dressing can settle a bit as it chills. If it looks a little dry, just add a splash of ranch or a drizzle of Buffalo sauce to freshen it up.

It’s not ideal for freezing, as the pasta and veggies can lose their texture once thawed.

The recipe in a bowl with a wooden spoon.

Recipe Tips and Tricks

Cool the pasta completely: Rinsing with cold water stops the cooking process and keeps it from getting mushy.
Toss the chicken in Buffalo sauce first: This helps coat the chicken evenly and infuses every bite with flavor.
Chill before serving: Letting the salad sit in the fridge for at least an hour gives the flavors time to meld together.
Dice ingredients small: Smaller pieces mean you get a bit of everything in each bite, which makes the salad more balanced and flavorful.
Make it ahead: This salad actually tastes better the next day, making it a great option for prepping ahead for parties or busy weeknights.
Save a little dressing: If you’re serving it later, keep a bit of the ranch aside to freshen it up right before serving.

Pasta Salad Recipes

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