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.
Notes
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.