Save My neighbor showed up at a cookout with this pasta salad tucked under her arm, and I watched it disappear before the burgers even hit the grill. The creamy ranch cooled the buffalo heat just enough to keep everyone coming back with their forks. I got the recipe that same afternoon, scribbled on the back of a paper plate. Since then, it's been my go-to whenever I need something that travels well and actually tastes better after sitting in the fridge for a bit. There's something about cold pasta with a kick that just works on a warm day.
I made this for my sister's baby shower, doubling the batch because I knew her friends liked spicy food. Halfway through tossing it together, I realized I'd forgotten the blue cheese, but no one even noticed until I mentioned it later. The celery crunch and the tangy ranch were enough to carry the whole thing. One of her coworkers asked if I catered, which I'm still riding high on months later.
Ingredients
- Rotini or penne pasta: Short shapes with ridges grab onto the dressing and make every bite flavorful instead of slippery.
- Cooked chicken breast: Shredding it instead of cubing gives you more surface area for the buffalo sauce to cling to.
- Buffalo wing sauce: Use your favorite brand, the one you'd actually dip wings in, not some watered-down version.
- Celery: This is non-negotiable for that classic buffalo chicken crunch and freshness.
- Red bell pepper: Adds sweetness and a pop of color that makes the bowl look as good as it tastes.
- Red onion: A little sharpness wakes everything up, but don't go overboard or it'll take over.
- Cherry tomatoes: Halved so they release a bit of juice and keep things from feeling too rich.
- Ranch dressing: The creamy backbone that balances all that heat.
- Sour cream: Thickens the dressing and adds a slight tang that ranch alone doesn't quite deliver.
- Lemon juice: Brightens everything up and keeps the flavors from getting too heavy.
- Blue cheese: Optional, but it's the classic pairing with buffalo and adds a salty funk.
- Fresh chives or parsley: A little green on top makes it look less like leftovers and more like you meant it.
Instructions
- Cook the pasta:
- Boil it in well-salted water until it has a bit of bite left, then drain and rinse it under cold water to stop the cooking. This keeps it firm enough to hold up under all that dressing.
- Coat the chicken:
- Toss your cooked chicken with the buffalo sauce in a bowl until every piece is slicked with heat. Let it sit while you prep the rest so the flavor really soaks in.
- Combine the base:
- In your largest bowl, mix the cooled pasta, buffalo chicken, celery, bell pepper, onion, and tomatoes. Use your hands if the spoon isn't cutting it, just get everything evenly distributed.
- Make the dressing:
- Whisk together ranch, sour cream, and lemon juice until it's smooth and pourable. Taste it, if it needs more tang, add a squeeze more lemon.
- Dress and toss:
- Pour the dressing over everything and fold it in gently so you don't smash the tomatoes. Make sure every twist of pasta gets some love.
- Chill it out:
- Cover the bowl and let it sit in the fridge for at least half an hour. The pasta will drink up some of that dressing and the flavors will settle into each other.
- Finish and serve:
- Right before you serve, scatter blue cheese and fresh herbs on top. It makes all the difference visually and flavor-wise.
Save I brought this to a potluck where someone had labeled every dish with little allergen cards, and I realized I'd never thought about how many people can't eat this kind of thing. Now I always keep a mental list of swaps, Greek yogurt for sour cream, gluten-free pasta, whatever keeps more people at the table. Food tastes better when everyone gets a plate.
Getting the Heat Just Right
Buffalo sauce varies wildly by brand, some are vinegar-forward, others are straight fire. Start with the amount listed, then taste a piece of chicken before you toss it all together. You can always add more sauce or a pinch of cayenne, but you can't take it back once it's in there. If someone in your crew is heat-sensitive, serve extra ranch on the side so they can cool things down as they go.
Make-Ahead Magic
This is one of those rare dishes that actually improves after a night in the fridge. The pasta softens just a touch, the vegetables release a little juice, and everything melds into this cohesive, flavorful thing. I usually make it the evening before a gathering, then give it a quick stir and add the garnishes right before I walk out the door. It's one less thing to worry about when you're already juggling too much.
Swaps and Shortcuts
Rotisserie chicken is my secret weapon here, it's already seasoned and tender, and you can shred it in under a minute. If you want to lighten it up, swap the sour cream for Greek yogurt and use a lighter ranch, it won't taste identical, but it'll still be creamy and satisfying. For a veggie version, skip the chicken and toss in roasted chickpeas coated in buffalo sauce, they get crispy on the outside and hold onto flavor like a champ.
- Add diced avocado right before serving for extra creaminess without more dairy.
- Toss in some shredded carrots for color and a bit more crunch.
- If blue cheese isn't your thing, a handful of shredded cheddar or pepper jack works just fine.
Save This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that a little heat, a little cool, and a lot of crunch can turn a simple pasta into something people actually remember.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this dish actually benefits from advance preparation. Mix everything except the garnish, cover, and refrigerate for up to 2 days. Add blue cheese and herbs just before serving to maintain their texture and flavor.
- → What pasta works best?
Rotini and penne are ideal because their ridged surfaces catch the dressing beautifully. However, farfalle or fusilli also work well. Avoid thin pasta that may become mushy when refrigerated.
- → How can I reduce the heat level?
Use less buffalo sauce or choose a milder wing sauce. You can also dilute the buffalo coating by adding a bit more ranch dressing to the chicken. Start with half the suggested amount and adjust to your preference.
- → What substitutions work for dietary needs?
Replace sour cream with Greek yogurt for a lighter version. Use cooked turkey or grilled chicken instead of buffalo chicken. Dairy-free ranch dressing accommodates lactose intolerance, though traditional blue cheese garnish must be omitted for strict dairy-free diets.
- → Why is the salad refrigerated before serving?
Chilling allows the pasta to fully absorb the dressing and gives all flavors time to meld together. This resting period transforms individual ingredients into a cohesive dish with deeper, more balanced taste.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves significant prep time. Shred or cube about 2 cups, then toss with buffalo sauce as directed. This works perfectly and maintains the intended texture and flavor profile.