– **Title**: Buffalo Chicken Pasta Salad
– **Ingredients**:
– 8 oz rotini or penne pasta
– 1 cup cooked chicken, shredded
– 1/2 cup celery, finely chopped
– 1/2 cup shredded carrots
– 1/2 cup red bell pepper, diced
– 1/4 cup red onion, finely chopped
– 1/2 cup ranch dressing
– 1/4 cup buffalo sauce (adjust to taste)
– 1/2 cup blue cheese, crumbled
– Salt and pepper to taste
– Fresh parsley or green onions for garnish (optional)
– **Instructions**:
1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta, shredded chicken, celery, carrots, red bell pepper, and red onion.
3. In a separate bowl, mix together the ranch dressing and buffalo sauce until well combined.
4. Pour the dressing mixture over the pasta salad and toss until everything is evenly coated.
5. Gently fold in the crumbled blue cheese and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
7. Before serving, garnish with chopped parsley or green onions if desired. Enjoy!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its spiral shape holds the sauce well. If you’re looking for a gluten-free option, you can swap it out for gluten-free pasta or use whole wheat pasta for added fiber.
Cooked Chicken: Shredded or chopped cooked chicken is key here. I often use rotisserie chicken for convenience. You can opt for leftover grilled chicken or even tofu for a vegetarian twist!
Buffalo Sauce: The star ingredient! Feel free to adjust the amount to your spice level. If you don’t have buffalo sauce, you can mix hot sauce with melted butter for a similar flavor or use a mild wing sauce.
Ranch Dressing: I prefer homemade ranch for a fresher taste, but store-bought is a quick option. To lighten the dish, you could use Greek yogurt instead for a healthier dressing.
Shredded Cheddar Cheese: Sharp cheddar adds great flavor. If you want to switch it up, Monterey Jack or pepper jack can bring a nice twist with added spice.
How Do I Get The Perfect Balance of Flavors in This Pasta Salad?
The key to a great buffalo chicken pasta salad is balancing the flavors. Start by mixing the chicken and buffalo sauce. Make sure each piece of chicken is coated well for consistent heat.
- Mix the veggies and pasta in separate bowls first to ensure even distribution.
- Add ranch dressing and cheese gradually; taste as you go.
- Remember, chilling the salad for 30 minutes brings all the flavors together. It’s worth the wait!
Buffalo Chicken Pasta Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup celery, diced
- 1 cup carrots, shredded
- 1/2 cup green onions, chopped (plus extra for garnish)
- 1 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for garnish
How Much Time Will You Need?
This tasty Buffalo Chicken Pasta Salad will take about 15 minutes of preparation time and 30 minutes to chill. Perfect for a quick meal or a side dish for gatherings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of water and cooking the rotini pasta according to the package instructions until al dente. Once done, drain the pasta and set it aside to cool. This helps ensure your salad stays nice and fresh without wilting.
2. Mix the Chicken and Buffalo Sauce:
In a large mixing bowl, combine the shredded or chopped cooked chicken with the buffalo sauce. Stir well to make sure the chicken is evenly coated. Feel free to adjust the amount of buffalo sauce to fit your spice preference—more for heat, less for a milder flavor!
3. Add Veggies and Pasta:
Next, toss in the diced celery, shredded carrots, and chopped green onions to the chicken mixture. Then, add the cooled rotini pasta. Gently mix everything together until it’s well combined—a colorful and crunchy mix awaits!
4. Add Ranch and Cheese:
Now it’s time to mix in the creamy ranch dressing and shredded cheddar cheese. Drizzle in the olive oil to keep things moist, and season with salt and pepper to taste. Give it one last stir to mix everything evenly.
5. Chill and Garnish:
Transfer your pasta salad to a serving bowl. For a lovely finishing touch, garnish with extra chopped green onions and sprinkle some red pepper flakes on top for a spicy kick if you like. Cover the bowl and chill it in the refrigerator for at least 30 minutes to let all the flavors meld perfectly!
6. Serve and Enjoy:
Once chilled, your Buffalo Chicken Pasta Salad is ready to serve! Enjoy it cold and watch it become a favorite at your table.
Can I Use Canned Chicken Instead of Cooked Chicken Breast?
Absolutely! Canned chicken is a quick and convenient alternative. Just drain it well and shred or chop it before mixing it with the buffalo sauce. Keep in mind that canned chicken can be a bit saltier, so taste before adding more salt!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version of this pasta salad, simply substitute the chicken with chickpeas or your favorite plant-based protein, such as tofu or tempeh. You can also add more veggies like bell peppers or corn for extra flavor and texture!
What’s the Best Way to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If the pasta salad becomes dry after storing, mix in a little extra ranch dressing or a splash of buffalo sauce before serving!
Can I Make This Pasta Salad Ahead of Time?
Yes, definitely! You can prepare the pasta salad a day in advance. Just make sure to store it in the refrigerator, and give it a good stir before serving to redistribute the flavors. This will also intensify the taste as the ingredients meld together!
