Save to Pinterest My neighbor showed up at a block party once with a giant bowl of this, and I watched it disappear in under ten minutes. I cornered her by the grill and made her walk me through it right there, scribbling notes on a napkin while kids ran circles around us. The combination sounded wild at first, but one bite and I got it. It's got that sharp buffalo kick, the cool creamy ranch, and just enough crunch to keep you going back for more. I've been making it ever since, tweaking it here and there until it became my own.
I brought this to a potluck at work during a heat wave, and by lunchtime people were literally scraping the bowl. One guy asked if I catered it, which made me laugh because I'd thrown it together that morning in my pajamas. The celery adds this refreshing snap that cuts through the richness, and the buffalo chicken gives it enough personality that no one misses the hot food. It's become my go to whenever I need to feed a crowd without spending all day in the kitchen.
Ingredients
- Rotini or penne pasta: These shapes grip the dressing and buffalo sauce beautifully, and their ridges trap all the good stuff so every bite is flavorful.
- Cooked chicken breast: I usually grab a rotisserie chicken from the store and shred it while it is still warm, which saves time and adds a little extra seasoning.
- Buffalo wing sauce: This is where the magic happens, so pick one with a vinegar base that has some tang, not just heat.
- Celery: Dice it small so it blends in but still gives you that signature buffalo wing crunch in every forkful.
- Red bell pepper: It adds sweetness and a pop of color that makes the whole bowl look alive and appetizing.
- Red onion: A little sharpness goes a long way here, so chop it fine and rinse it under cold water if you want to mellow it out.
- Cherry tomatoes: Halve them so they release a bit of juice and help the dressing coat everything more evenly.
- Ranch dressing: Use a thick, creamy ranch, not the runny kind, because it needs to cling to the pasta and balance the buffalo heat.
- Sour cream: This makes the dressing richer and helps tone down the spice just enough without losing the kick.
- Lemon juice: A tablespoon brightens everything up and keeps the flavors from feeling too heavy.
- Blue cheese: Crumble it on top right before serving for that classic buffalo wing finish, or skip it if you are not a fan.
- Chives or parsley: Fresh herbs make it look polished and add a little burst of green that tastes as good as it looks.
Instructions
- Cook the pasta:
- Boil it in heavily salted water until it is just al dente, then drain and rinse it under cold water to stop the cooking. This keeps it from getting mushy later when it sits in the dressing.
- Coat the chicken:
- Toss your shredded or cubed chicken with the buffalo sauce in a medium bowl until every piece is covered. Let it sit for a few minutes so the sauce really soaks in.
- Combine the base:
- In a large bowl, mix the cooled pasta with the buffalo chicken, celery, bell pepper, red onion, and cherry tomatoes. Use your hands or a big spoon to get everything evenly distributed.
- Make the dressing:
- Whisk together the ranch, sour cream, and lemon juice in a small bowl until it is smooth and pourable. Taste it and adjust if you want more tang or creaminess.
- Toss and coat:
- Pour the dressing over the pasta mixture and fold it gently so everything gets coated without smashing the tomatoes. Be patient here, it takes a minute for the dressing to work its way in.
- Chill it down:
- Cover the bowl with plastic wrap and refrigerate for at least thirty minutes, but longer is better. The flavors marry and the pasta absorbs some of the dressing, which makes every bite more cohesive.
- Finish and serve:
- Right before you set it out, scatter the blue cheese and fresh herbs on top. Serve it cold and watch it disappear.
Save to Pinterest I made this for a family reunion last summer, and my uncle, who never eats salad, went back for thirds. He kept saying it did not taste like rabbit food, which I took as the highest compliment. By the end of the afternoon, the bowl was empty and people were asking me to text them the recipe. It is one of those dishes that bridges the gap between picky eaters and food lovers, and it never fails to start a conversation.
Making It Your Own
If you want more heat, drizzle extra buffalo sauce over the top or stir in a pinch of cayenne pepper with the dressing. I have also swapped Greek yogurt for the sour cream when I want to lighten it up without losing that creamy texture. Rotisserie chicken is my secret weapon for busy days, but grilled chicken thighs add even more flavor if you have the time. You can also toss in shredded carrots, diced avocado, or even crispy bacon bits to make it feel more like a loaded buffalo salad.
Serving and Storage
This salad tastes best when it is served cold, straight from the fridge, so keep it chilled until the last minute. If you are taking it somewhere, pack it in a cooler with ice packs and bring the blue cheese and herbs separately to sprinkle on when you arrive. Leftovers will keep for up to two days in an airtight container, though the pasta may soak up more dressing as it sits. I usually add a splash of ranch or a squeeze of lemon juice when I reheat my portion to freshen it back up.
What to Serve With It
This salad is hearty enough to be a main dish, but it also works beautifully alongside grilled burgers, hot dogs, or barbecue ribs at a cookout. I like to set it out with corn on the cob, coleslaw, and a big pitcher of iced tea for a full summer spread. It also pairs well with garlic bread or soft dinner rolls if you want something to soak up the extra dressing at the bottom of the bowl.
- Serve it with watermelon slices or fresh fruit for a cooling contrast to the spice.
- Pair it with crispy sweet potato fries if you want to stick with the buffalo theme.
- Offer extra blue cheese and hot sauce on the side so people can customize their heat level.
Save to Pinterest This salad has become my warm weather MVP, the one I make when I want to impress people without breaking a sweat. It is bold, it is easy, and it always gets people talking.
Answers to Recipe Questions
- → Can I use rotisserie chicken for this?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred or cube it to your preferred size, then toss with buffalo sauce before combining with other ingredients.
- → How long can leftovers be stored?
This salad keeps well refrigerated for up to 2 days in an airtight container. The pasta may soften slightly over time, but flavors continue to develop.
- → How can I make this spicier?
Increase the buffalo wing sauce amount or add a pinch of cayenne pepper to the chicken. You can also mix hot sauce into the dressing for additional heat.
- → What's a lighter version of this dish?
Substitute Greek yogurt for sour cream in the dressing to reduce fat content while maintaining creaminess. You can also reduce the amount of dressing overall.
- → Is this suitable for dairy-free diets?
The current version contains dairy through ranch dressing, sour cream, and optional blue cheese. You can use dairy-free ranch alternatives and yogurt to make it suitable for those with dairy restrictions.
- → Can I prepare this ahead of time?
Yes, you can prepare components separately and assemble the dish up to 4 hours before serving. Wait to add garnishes until just before serving for best presentation.