Buffalo Chicken Pasta Salad
A delightful dish combining zesty buffalo chicken with pasta, perfect for potlucks and quick dinners.
Ingredients
Pasta and Chicken Ingredients
- 8 ounces pasta (such as rotini or penne)
- 2 cups cooked chicken, shredded You can use leftover or rotisserie chicken.
Vegetables
- 1 cup celery, diced
- 1 cup bell peppers, diced
- 1 cup cherry tomatoes, halved
Dressings and Seasoning
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce Add more for extra heat.
- salt and pepper to taste
- Fresh parsley, chopped (for garnish) Optional garnish.
Instructions
Preparation
- Cook pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes.
- Drain pasta and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta with the shredded chicken.
Mixing
- Add diced celery, bell peppers, and halved cherry tomatoes to the pasta and chicken mixture.
- In a separate bowl, mix ranch dressing and buffalo sauce, then pour over the pasta mixture.
- Toss gently to coat all ingredients with the dressing.
Final Touches
- Season the salad with salt and pepper to taste and garnish with chopped parsley.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This pasta salad can be stored in an airtight container for up to three days in the refrigerator. Stir before serving leftovers, and add extra dressing if needed.