Buffalo Chicken Ranch Pasta
Buffalo Chicken Ranch Pasta Salad is the ultimate summer side dish – tangy, creamy, spicy, and loaded with protein. Whether you’re hosting a cookout, packing lunch, or just craving something bold and satisfying, this flavor-packed salad hits every note.
This recipe is inspired by a weekend backyard BBQ where I first mixed leftover buffalo chicken with some cooked rotini and a splash of ranch.
It was supposed to be a lazy throw together dish, but guests couldn’t stop talking about it!
That accidental combo turned into a requested staple at family picnics, potlucks, and game day spreads.
It’s a cool salad with a spicy kick that truly brings people together.
Why You’ll Love This
1. Bold Flavor Combo
The creamy ranch balances the spicy buffalo chicken perfectly — a crave-worthy combo in every bite.
2. Super Simple to Make
It comes together in about 30 minutes and doesn’t require fancy skills or ingredients.
3. Great for Meal Prep
This salad keeps well in the fridge, making it ideal for lunchboxes or busy weeknights.
4. Crowd-Pleaser
Perfect for BBQs, potlucks, or parties — it’s always one of the first dishes to disappear.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: American
Servings: 6
Estimated Cost: $10–$12
Equipment:
- Large mixing bowl
- Pot for boiling pasta
- Colander
- Skillet or non-stick pan
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 3 cups cooked rotini pasta (or any short pasta)
- 2 cups cooked shredded or chopped chicken breast
- ½ cup buffalo sauce (like Frank’s RedHot)
- ¾ cup ranch dressing
- 1 cup celery, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- 1 cup shredded cheddar cheese
- ½ cup green onions, chopped
- Salt & pepper to taste
- Optional: crumbled blue cheese or ranch seasoning packet for extra flavor
Step-by-Step Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking and cool it quickly.
- Prepare the chicken if not already cooked. You can pan-sear, grill, or use rotisserie chicken for ease. Once cooked, shred or chop it.
- Toss chicken with buffalo sauce in a small bowl. Let it sit for a few minutes to soak up the flavor.
- In a large mixing bowl, combine cooled pasta, buffalo chicken, celery, cherry tomatoes, red onion, cheddar cheese, and green onions.
- Add ranch dressing and gently toss until everything is well coated. Adjust seasoning with salt and pepper as needed.
- Chill in the refrigerator for at least 30 minutes before serving. It tastes best cold and after the flavors have melded.
Nutrition Facts
(Per Serving – approx.)
- Calories: 410
- Protein: 25g
- Carbohydrates: 30g
- Fat: 22g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 820mg
Tips for Success
1. Use Freshly Cooked or Rotisserie Chicken
Rotisserie chicken saves time and adds tons of flavor.
2. Chill Before Serving
Letting the salad rest helps the flavors blend beautifully and adds that refreshing touch.
3. Don’t Overcook the Pasta
Slightly al dente pasta holds up better when tossed with dressing and stored.
4. Customize It
Swap in blue cheese crumbles, add crispy bacon, or mix in chopped cucumbers for texture.
Buffalo Chicken Ranch Pasta
Ingredients
- 3 cups cooked rotini pasta or any short pasta
- 2 cups cooked shredded or chopped chicken breast
- ½ cup buffalo sauce like Frank’s RedHot
- ¾ cup ranch dressing
- 1 cup celery thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup red onion finely diced
- 1 cup shredded cheddar cheese
- ½ cup green onions chopped
- Salt & pepper to taste
- Optional: crumbled blue cheese or ranch seasoning packet for extra flavor
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking and cool it quickly.
- Prepare the chicken if not already cooked. You can pan-sear, grill, or use rotisserie chicken for ease. Once cooked, shred or chop it.
- Toss chicken with buffalo sauce in a small bowl. Let it sit for a few minutes to soak up the flavor.
- In a large mixing bowl, combine cooled pasta, buffalo chicken, celery, cherry tomatoes, red onion, cheddar cheese, and green onions.
- Add ranch dressing and gently toss until everything is well coated. Adjust seasoning with salt and pepper as needed.
- Chill in the refrigerator for at least 30 minutes before serving. It tastes best cold and after the flavors have melded.
Notes
Rotisserie chicken saves time and adds tons of flavor. 2. Chill Before Serving
Letting the salad rest helps the flavors blend beautifully and adds that refreshing touch. 3. Don’t Overcook the Pasta
Slightly al dente pasta holds up better when tossed with dressing and stored. 4. Customize It
Swap in blue cheese crumbles, add crispy bacon, or mix in chopped cucumbers for texture.
Common Questions
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving.
Can I use a different dressing?
Absolutely. If you don’t like ranch, try blue cheese dressing or a creamy Greek yogurt-based alternative.
Is it served hot or cold?
Cold is best! It’s a pasta salad after all. Though you can enjoy it slightly warm if you prefer.
What pasta works best?
Rotini holds the dressing well, but penne, bowtie, or shells also work great.
Hope this recipe becomes a delicious favorite in your kitchen like it did in mine!
Whether you’re serving it up at your next BBQ or prepping it for weekday lunches, this Buffalo Chicken Ranch Pasta Salad brings the heat and the comfort in every bite.
Happy cooking!
