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Buffalo Chicken Pasta Salad in Large White Bowl

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad has leftover chicken, cheddar cheese, carrots + celery, and bowtie pasta all in a creamy, zippy sauce!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10 servings
Calories 282kcal


  • 8 ounces bowtie pasta
  • 1/2 cup mayo
  • 2 tablespoons Frank’s RedHot sauce more or less to taste
  • 2 tablespoons ketchup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked chopped chicken rotisserie chicken works great here
  • 3 scallions green and white parts, thinly sliced
  • 2 medium celery ribs diced
  • 2 medium carrots diced
  • 6 ounces cheddar cheese cubed
  • 2 tablespoons fresh chopped parsley for garnish (optional)


  • Cook the pasta to al dente according to the package directions; rinse and drain.
  • Stir together the mayo, hot sauce to taste, ketchup, salt, and black pepper in a large bowl. Stir in the chicken, scallion, celery, carrot, and cheese.
  • Sprinkle the parsley on top and serve or keep covered in the fridge for up to 2 days before serving.


  • Easily make this pasta salad a full meal by serving it along with a big green salad!
  • Make this salad up to 2 days in advance and store it covered in the fridge.


Calories: 282kcal | Carbohydrates: 20g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 450mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2380IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 1mg