Description
Buffalo Chicken Pasta Salad is a zesty and creamy dish combining tender shredded chicken, crunchy vegetables, and elbow macaroni tossed in a flavorful ranch and buffalo sauce dressing. Perfect as a refreshing cold meal for lunch or a side at gatherings.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 8 oz elbow macaroni or any short pasta, cooked and drained
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup carrots, shredded
Dressing Ingredients
- 1 cup ranch dressing (or blue cheese dressing for more flavor)
- 1/4 cup buffalo sauce (adjust to your spice preference)
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Garnish
- Fresh cilantro or parsley, chopped (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked elbow macaroni, shredded chicken, diced celery, finely chopped red onion, and shredded carrots until well combined.
- Prepare Dressing: In a separate small bowl, whisk together the ranch dressing, buffalo sauce, fresh lime juice, garlic powder, onion powder, salt, and pepper until the dressing is smooth and flavors are fully incorporated.
- Toss Salad with Dressing: Pour the dressing over the pasta and chicken mixture. Toss thoroughly so every ingredient is evenly coated. Adjust the amount of buffalo sauce to suit your preferred spice level.
- Chill to Meld Flavors: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to allow the flavors to blend together well.
- Serve and Garnish: Before serving, sprinkle chopped fresh cilantro or parsley over the salad for a fresh herbal note. Serve cold and enjoy.
Notes
- Using rotisserie chicken makes this recipe quick and convenient.
- For a spicier salad, increase the buffalo sauce amount gradually to taste.
- Blue cheese dressing can be used instead of ranch for added tanginess and richer flavor.
- Make sure to thoroughly drain cooked pasta to avoid a watery salad.
- This salad is best served chilled and can be stored in the fridge for up to 2 days.
