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Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad combines chicken, carrots + celery, and pasta in a creamy, zippy sauce for the perfect side dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10 servings
Calories 270kcal


  • 8 ounces cavatappi pasta or any bite-sized pasta shape you like
  • 1/2 cup ranch dressing store-bought or homemade
  • 1/2 cup mayo
  • 1/4 cup Frank’s RedHot sauce more or less to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked chopped chicken rotisserie chicken works well
  • 3 scallions green and white parts, thinly sliced
  • 2 medium celery stalks diced
  • 1 large carrot shredded
  • 1/4 cup crumbled blue cheese or shredded cheddar cheese


  • Cook the pasta to al dente according to the package directions; rinse and drain.
  • Add the ranch dressing, mayo, Frank’s RedHot sauce, salt, and black pepper to a medium bowl. Mix well to combine.
  • Add the cooked pasta, cooked chicken, scallion, celery, and carrot to a large bowl. Pour the dressing on top and stir well to combine.
  • Right before serving, sprinkle the blue cheese on top.


  • Pasta Shape: You can use just about any small-ish shape of pasta that you like. I used cavatappi pasta, but rigatoni, fusilli, penne, bowties, shells, and elbow noodles all work well.
  • Blue Cheese Substitute: If you prefer you can skip the blue cheese and use shredded cheddar instead.
  • Storage: Store this pasta salad covered in the fridge for up to 4 days.


Calories: 270kcal | Carbohydrates: 19g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 621mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg