Save My neighbor brought this to a backyard cookout on a humid Saturday in July, and I watched it disappear before the burgers even finished grilling. The bright orange flecks of buffalo sauce caught everyone's eye, but it was the cool crunch and creamy tang that kept them coming back. I asked for the recipe right there, scribbling notes on a napkin while kids ran through the sprinkler behind us. That bowl was empty in twenty minutes. I made it myself the following weekend and understood why.
I started making this for potlucks after a friend admitted she was tired of bringing the same tired green salad. We tested it on a group of skeptical teenagers at a graduation party, and they cleaned out the bowl without a single complaint. One kid even asked if there was more in the kitchen. Now it's my go to whenever I need to feed a crowd that includes picky eaters and spice lovers at the same table. It somehow makes both groups happy.
Ingredients
- Rotini or penne pasta: The spirals and ridges grab onto the dressing and buffalo sauce, so every forkful is coated instead of the sauce pooling at the bottom.
- Cooked chicken breast: Shredding it instead of cubing makes it easier to toss evenly, and rotisserie chicken from the store saves you fifteen minutes if you're in a hurry.
- Buffalo wing sauce: Use your favorite brand, but check the heat level first because some are significantly spicier than others.
- Celery: Dice it small so it adds crunch without overpowering the bite, and it brings that classic buffalo wing bar flavor.
- Red bell pepper: Adds sweetness and a pop of color that makes the salad look as good as it tastes.
- Red onion: Chop it finely and rinse it under cold water if you want to mellow the sharpness a bit.
- Cherry tomatoes: Halve them so their juice mingles with the dressing, adding a fresh brightness that cuts through the richness.
- Ranch dressing: The creamy base that cools down the buffalo heat and ties everything together.
- Sour cream: Thickens the dressing and adds a tangy richness that balances the spice.
- Lemon juice: Just a tablespoon wakes up all the other flavors and keeps the dressing from tasting flat.
- Blue cheese: Crumbled on top right before serving, it's optional but traditional and adds a sharp funky note that buffalo sauce loves.
- Fresh chives or parsley: A handful of green on top makes it look finished and adds a hint of freshness.
Instructions
- Cook the pasta:
- Boil it in well salted water until it's just al dente, then drain and rinse under cold water to stop the cooking and cool it down fast. This keeps the pasta from turning mushy when you toss it with the dressing later.
- Coat the chicken:
- Toss your cooked chicken with the buffalo sauce in a separate bowl until every piece is slicked with that bright orange glaze. Let it sit for a minute so the sauce really clings.
- Combine the base:
- In your largest mixing bowl, add the cooled pasta, buffalo chicken, celery, bell pepper, red onion, and halved cherry tomatoes. Use your hands or a big spoon to mix gently so nothing breaks apart.
- Make the dressing:
- Whisk together ranch, sour cream, and lemon juice in a small bowl until it's smooth and pourable. Taste it and add a pinch of salt if it needs it.
- Dress and toss:
- Pour the dressing over the pasta mixture and fold everything together until each piece is lightly coated. Don't overmix or the vegetables will start to bruise.
- Chill it:
- Cover the bowl with plastic wrap and refrigerate for at least thirty minutes. This rest time lets the pasta soak up the dressing and the flavors settle into each other.
- Garnish and serve:
- Right before serving, scatter crumbled blue cheese and chopped chives or parsley over the top. Serve it cold straight from the fridge.
Save I brought this to a summer picnic where my brother in law, who claims he hates cold pasta salads, went back for thirds. He stood by the cooler with his paper plate, scraping the sides of the bowl, and finally admitted it didn't taste like leftover pasta from a deli counter. That was the moment I knew this recipe was a keeper. It's one of the few dishes that makes people forget they're eating something cold and actually enjoy it.
Making It Your Own
If you want more heat, stir in extra buffalo sauce or a pinch of cayenne pepper when you make the dressing. I've also swapped the sour cream for Greek yogurt when I wanted to lighten it up, and the tang works just as well. Some people like adding diced avocado right before serving for creaminess, and others toss in shredded carrots for extra crunch. You can even use grilled chicken thighs instead of breast if you prefer darker meat.
Storing and Serving
This salad keeps in the fridge for up to two days, covered tightly, though the vegetables start to soften after that. I usually make it the night before a party and let it sit overnight, which actually improves the flavor as the pasta absorbs the dressing. If it looks a little dry after chilling, stir in a spoonful of ranch or a splash of milk to loosen it up. Always serve it cold, straight from the refrigerator, and give it a quick toss before putting it on the table.
What to Serve With It
This pairs well with anything you'd serve at a barbecue or picnic. I like it alongside grilled burgers, hot dogs, or ribs because it's cool and refreshing next to smoky char. It also works as a main dish for lunch if you're looking for something filling that doesn't require reheating.
- Grilled corn on the cob with butter and lime.
- Crispy potato chips or tortilla chips on the side.
- Iced tea, lemonade, or a cold beer to cool down the spice.
Save This salad shows up at every family gathering now, and I've stopped apologizing for bringing the same thing twice. People expect it, and I've learned that's the best compliment a recipe can get.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this dish is ideal for advance preparation. Combine all ingredients and refrigerate for up to 2 days. The flavors actually improve as they meld together. Add fresh herb garnishes just before serving.
- → How do I make it spicier?
Increase the buffalo sauce coating on the chicken, or add cayenne pepper, hot sauce, or jalapeños to taste. Start with small amounts and adjust to your heat preference.
- → What pasta works best?
Rotini or penne are ideal because their shapes hold the dressing well. Fusilli or farfalle also work nicely. Avoid long, thin pastas as they don't blend as evenly with the other ingredients.
- → Can I make a lighter version?
Substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess. Use lower-fat ranch dressing or make your own with Greek yogurt and fresh herbs.
- → What can I use instead of rotisserie chicken?
Grilled, baked, or poached chicken breast works perfectly. Cooked ground chicken or turkey also works well. Ensure chicken is fully cooked and cooled before tossing with buffalo sauce.
- → Is this vegetarian-friendly?
This version contains chicken and dairy, so it's not vegetarian. You can substitute the chicken with crispy tofu or chickpeas tossed in buffalo sauce for a plant-based version.