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–+ servings

Buffalo Chicken Pasta Salad

This creamy, zippy buffalo chicken pasta salad is perfect for summer picnics or potlucks, and can be a full meal with a side salad.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Chicken, Pasta, Quick Meals, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz cavatappi pasta or other short pasta like fusilli or penne
  • 1/2 cup ranch dressing
  • 1/2 cup mayonnaise
  • 1/4 cup Frank's RedHot sauce or other hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 cups cooked chicken chopped or shredded
  • 3 scallions sliced
  • 2 celery stalks medium, diced
  • 1 carrot large, peeled and diced
  • 1/4 cup crumbled blue cheese optional, or substitute shredded cheddar

Method
 

  1. Cook the pasta according to package directions until al dente. Rinse under cold water and drain well.
  2. In a medium bowl, whisk together the ranch dressing, mayonnaise, hot sauce, salt, and black pepper until smooth.
  3. In a large bowl, combine the cooked pasta, chicken, scallions, celery, and carrot. Pour the dressing over the top and toss until everything is evenly coated.
  4. Just before serving, sprinkle the crumbled blue cheese over the salad. Serve chilled or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 18gFat: 19gSaturated Fat: 4gCholesterol: 50mgSodium: 680mgFiber: 1gSugar: 3g

Notes

For a milder heat, reduce the hot sauce to 2 tablespoons. If you don't have blue cheese, shredded cheddar or feta work well. This salad keeps in the fridge for up to 4 days in a covered container. To make ahead, prepare everything but add the blue cheese just before serving. For extra crunch, toss in some toasted almonds or walnuts. Serve as a side or add a green salad for a complete meal.

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