Buffalo Chicken Pasta Salad
A vibrant and flavorful pasta salad that combines the comforting textures of pasta with the spicy kick of buffalo chicken, ideal for summer gatherings.
Ingredients
For the Salad
- 8 oz Penne Pasta Can substitute with rotini or bowties.
- 2 cups Cooked Chicken Shredded, can use rotisserie chicken.
- 1/2 cup Buffalo Sauce Adjust to your heat preference.
- 1 cup Cherry Tomatoes Halved.
- 1 cup Celery Chopped.
- 1/4 cup Fresh Parsley Chopped.
- 1/2 cup Blue Cheese Can substitute with feta.
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 tbsp Lemon Juice
- 1 tbsp Shallot Minced.
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions
Preparation
- Start by bringing a pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.
- In a large bowl, mix together buffalo sauce, sour cream, and mayonnaise until well combined.
- Add the cooked and cooled pasta to the bowl with the buffalo sauce mixture and toss until fully coated.
- Incorporate shredded chicken, chopped celery, halved cherry tomatoes, and minced shallot into the pasta, gently folding to combine.
- Sprinkle in kosher salt and black pepper, adjusting seasoning to preference.
- Fold in chopped parsley and blue cheese (or feta).
- Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be prepared a day in advance. The flavors deepen and taste even better the next day. Store dressing separately to maintain freshness.