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4.0 from 9 votes

Buffalo Chicken Pasta Salad

Buffalo chicken is a fun pasta salad recipe, the heat pairs perfectly with the cold pasta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 8 ounces small uncooked pasta
  • 1/2 /2 cup Frank’s Buffalo Sauce
  • 1/4 /4 cup ranch dressing
  • 1/4 /4 teaspoon garlic powder
  • 1/4 /4 teaspoon onion powder
  • 1/4 /4 teaspoon celery salt
  • 2 cups precooked chicken or rotisserie chicken chopped
  • 1 cup crumbled blue cheese
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • (optional) 1/2 cup red onion, chopped

Instructions

    Cup of Yum
  1. Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).
  2. While pasta is cooking, whisk together hot sauce, ranch dressing, garlic powder, onion powder, and celery salt in small bowl until well combined.
  3. Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
  4. Can be served cold or hot. If serving cold, refrigerate until ready to serve.

Notes

  • If you would like it to be spicier, use more Buffalo sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or Buffalo sauce.
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