Save My neighbor brought this to a block party three summers ago, and I watched the bowl empty in minutes while people crowded around asking for the recipe. The combination of tangy buffalo heat and cool ranch creaminess over cold pasta felt like such a simple revelation. I made my own version the following weekend for a family cookout, and my brother ate three helpings before admitting he normally hates pasta salad. It's become my go-to whenever someone says bring a dish, because it travels well and tastes even better after sitting in the fridge for an hour. There's something about the way the flavors soak into every spiral of pasta that makes it impossible to stop at one serving.
I first made this the day before a picnic, worried it would get soggy or bland sitting in the cooler. Instead, the flavors deepened and the pasta soaked up just enough dressing to make every bite perfectly coated. My friend who claims she doesn't like spicy food ended up taking home the leftover container. Since then, I've learned that this dish actually benefits from resting, which makes it ideal for busy mornings when you need to prep and go. It's one of those rare recipes that rewards you for making it in advance.
Ingredients
- Rotini or penne pasta: The ridges and twists catch the dressing beautifully, and I always cook mine one minute under to keep it firm after chilling.
- Cooked chicken breast: Rotisserie chicken saves so much time, and the slightly seasoned meat adds an extra layer of flavor you don't get from plain poached chicken.
- Buffalo wing sauce: This is where the personality lives, so use a brand you actually enjoy eating on wings, not just the cheapest bottle.
- Celery: The crisp snap balances all that creamy richness, and I dice it small so it blends into every forkful instead of standing out awkwardly.
- Red bell pepper: It adds sweetness and color, and I've found it tastes better than green pepper, which can be a little bitter when cold.
- Red onion: A little sharpness wakes everything up, but I rinse the chopped pieces under cold water first to mellow the bite.
- Cherry tomatoes: They burst with juice and freshness, and halving them prevents them from rolling off your fork.
- Ranch dressing: The creamy backbone of the whole dish, and homemade or store bought both work as long as it's thick and tangy.
- Sour cream: This makes the dressing cling better and adds a subtle tang that cuts through the buffalo heat.
- Lemon juice: Just a tablespoon brightens everything and keeps the flavors from feeling too heavy.
- Blue cheese: Optional, but if you love blue cheese, crumbling it on top right before serving adds a bold, creamy punch.
- Fresh chives or parsley: A small handful of green at the end makes it look less like leftovers and more like something you put thought into.
Instructions
- Cook the pasta:
- Boil it in well salted water until it still has a little bite, then drain and rinse under cold water to stop the cooking. This keeps it from turning mushy after it sits in the dressing.
- Coat the chicken:
- Toss the cooked chicken with buffalo sauce in a bowl until every piece is covered. Let it sit for a few minutes so the flavor really soaks in.
- Combine everything:
- In your largest bowl, mix the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Toss gently so nothing breaks apart.
- Make the dressing:
- Whisk together ranch, sour cream, and lemon juice until it's smooth and pourable. Taste it, you might want a little more lemon or a pinch of salt.
- Dress the salad:
- Pour the dressing over the pasta mixture and fold everything together until every piece is coated. Don't be shy, you want it creamy.
- Chill and rest:
- Cover the bowl and refrigerate for at least 30 minutes, though an hour is even better. This is when the magic happens and everything melds together.
- Garnish and serve:
- Right before serving, sprinkle blue cheese and fresh herbs on top. Serve it cold straight from the fridge.
Save The first time I served this at a potluck, I watched a kid who claimed he hated anything spicy take a tentative bite, pause, then go back for a full plate. His mom looked at me like I'd performed a miracle. That moment reminded me that buffalo flavor doesn't have to be punishing, it can be exciting and approachable when it's balanced with cool, creamy ranch. Now I make it for every summer gathering, and people have stopped asking if I'm bringing it because they just assume I will.
Making It Your Own
I've swapped Greek yogurt for sour cream when I wanted to feel a little less guilty about seconds, and honestly, the tanginess was even better. If you like things spicier, stir in a few dashes of hot sauce with the dressing, or if you want it milder, use less buffalo sauce and add a little honey to the ranch mixture. Some people add shredded carrots or cucumbers for extra crunch, and I've even seen someone throw in bacon bits, which I won't argue with. The beauty of this recipe is that it handles improvisation really well, as long as you keep the buffalo chicken and ranch as the foundation.
Storing and Serving
This salad keeps in the fridge for up to two days, though the vegetables will start to soften a bit after that. I always store it in an airtight container and give it a good stir before serving, because the dressing can settle at the bottom. If it looks a little dry after chilling overnight, I drizzle in a tablespoon or two of extra ranch and toss it again. Serve it straight from the fridge, it's meant to be cold and refreshing, not room temperature.
What to Serve Alongside
This is hearty enough to be a main dish for a light lunch, but it also works beautifully as a side next to grilled burgers, ribs, or even just a pile of chips and dip. I've brought it to cookouts where it sat next to coleslaw and potato salad, and it always stands out because of that spicy kick. If you're serving it as a main, a simple green salad or some garlic bread on the side rounds it out nicely.
- If you're doubling the recipe for a crowd, make the dressing separately and add it in batches so you don't overdress the pasta.
- Rotisserie chicken is a lifesaver, but if you have time, grilling the chicken first adds a smoky depth that's really special.
- Don't skip the chilling time, serving it immediately means the flavors haven't had a chance to marry and it will taste flat.
Save There's something deeply satisfying about pulling this out of the fridge on a hot afternoon and knowing it's ready to go, no reheating or fussing required. It's become one of those recipes I make without thinking, and every time, it reminds me why simple, bold flavors will always win.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this dish is ideal for advance preparation. You can assemble it the day before, cover it tightly, and refrigerate overnight. The flavors actually develop better as it sits. Leftovers keep well for up to 2 days in the refrigerator.
- → How can I make this spicier?
To increase the heat level, simply add more buffalo wing sauce when coating the chicken, or sprinkle in a pinch of cayenne pepper. You can also use a spicier buffalo sauce variety. Taste as you go to reach your preferred heat level.
- → What's a good substitute for sour cream?
Greek yogurt is an excellent lighter alternative to sour cream. It provides a similar creamy texture and tangy flavor while reducing calories and fat. Use it in a 1:1 ratio with the sour cream called for in the dressing.
- → Can I use rotisserie chicken instead?
Absolutely! Rotisserie chicken is a convenient time-saving option. Simply shred or cube approximately 2 cups of meat and toss it with the buffalo sauce just as you would with cooked chicken breast. This cuts down on preparation time significantly.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. If the salad becomes dry, you can refresh it by stirring in a bit more ranch dressing before serving. Keep any blue cheese garnish separate until just before serving.
- → Is this dish vegetarian-friendly?
No, this dish contains chicken and is not vegetarian. However, you can adapt it by replacing the buffalo chicken with crispy fried tofu or chickpeas tossed in buffalo sauce for a plant-based version while maintaining the signature spiced flavor.