This buffalo chicken pasta salad has the perfect combination of noodles, crisp veggies, tangy buffalo chicken and a cooling ranch sauce. Topped with creamy blue cheese for an easy summer salad the entire family will love!
Prep Time: 10minutes
Total Time: 10minutes
2cupsrotini pasta, cooked to al dente and chilled
1chicken breast, cooked and shredded (about 1 cup)
2Tablespoonsbuffalo sauce, more to taste (I used Frank's Red Hot)
2Tablespoonscrumbled blue cheese
Mix together the ranch, blue cheese and buffalo sauce in a small bowl and set aside. Test the spiciness of the dressing and add more hot sauce to taste.
Toss the cooked and cooled rotini, shredded chicken, celery and carrots together in a large bowl.
Pour dressing over the pasta and stir until evenly coated.
Divide into bowls and serve!
Gluten-free: Make gluten free by subbing regular pasta for your favorite gluten free. I'd recommend using gluten free rotini, penne or macaroni noodles for best results.Cheese: You may also use shredded or crumbled mozzarella in place of blue cheese. To make-ahead: Pre-cook your noodles and have all ingredients chopped and ready to go in the fridge. A few minutes before serving, dump all ingredients in one bowl and top with dressing.To store: Keep refrigerated in an airtight container for up to 3 days.