Buffalo Pasta Salad
A creamy, spicy pasta salad with buffalo sauce and ranch-style dressing, celery crunch, and optional shredded chicken. Great for potlucks and meal prep.
Ingredients
Salad
- 12 oz rotini pasta
- 2 cups cooked chicken shredded or chopped (optional)
- 1 cup celery thinly sliced
- ½ cup carrot grated (optional)
- ½ cup red onion finely diced
- 1 cup cherry tomatoes halved (optional)
- 1 cup shredded cheddar or pepper jack
- 2 tbsp chopped chives or green onions
Buffalo-Ranch Dressing
- ¾ cup plain Greek yogurt or mayonnaise
- ⅓ cup buttermilk or milk
- ⅓ cup buffalo hot sauce adjust to taste
- 1 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and rinse under cold water to cool and stop the cooking process.
- Whisk Greek yogurt (or mayo), buttermilk, buffalo sauce, melted butter, garlic powder, onion powder, and smoked paprika in a bowl. Season with salt and pepper; adjust heat as needed.
- In a large bowl, combine cooled pasta, chicken (if using), celery, carrot, red onion, tomatoes, and cheese. Pour dressing over and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to let flavors meld. Garnish with chives or green onions. Add a splash of milk if the salad thickens in the fridge.
Notes
- Make it vegetarian by omitting chicken and adding roasted cauliflower or chickpeas.
- Use gluten-free pasta to make this dish GF.
- For a lighter version, use all Greek yogurt instead of mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 420kcalCarbohydrates: 40gProtein: 22gFat: 20gSaturated Fat: 4.5gSodium: 680mgSugar: 5g
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