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–+ servings

California-Style Buffalo Chicken Pasta Salad

This creamy, zippy buffalo chicken pasta salad is perfect for summer picnics or a quick weeknight dinner, made with fresh California ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Chicken, Pasta, Quick Meals, Side Dish
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 8 ounces cavatappi pasta or other short pasta like fusilli or penne
  • 2 cups cooked chicken chopped, from a rotisserie chicken or leftover grilled chicken
  • 3 medium scallions sliced (white and light green parts)
  • 2 medium celery stalks diced
  • 1 large carrot peeled and diced
  • 1/4 cup crumbled blue cheese or substitute shredded cheddar if preferred
For the Dressing
  • 1/2 cup ranch dressing store-bought or homemade
  • 1/2 cup mayonnaise preferably full-fat for creaminess
  • 1/4 cup Frank's RedHot sauce or other cayenne-based hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook the cavatappi pasta until al dente, according to package directions. Drain and rinse under cold water to stop cooking.
Make the Dressing
  1. In a medium bowl, whisk together the ranch dressing, mayonnaise, Frank's RedHot sauce, salt, and black pepper until smooth and well combined.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled pasta, chopped chicken, sliced scallions, diced celery, and diced carrot. Pour the dressing over the top and stir until everything is evenly coated.
Finish and Serve
  1. Just before serving, sprinkle the crumbled blue cheese over the top. Serve chilled or at room temperature.

Nutrition

Calories: 285kcalCarbohydrates: 22gProtein: 16gFat: 15gSaturated Fat: 4gCholesterol: 45mgSodium: 680mgFiber: 2gSugar: 3g

Notes

For extra crunch, add a handful of toasted almonds or walnuts. This salad keeps well in the fridge for up to 4 days, but the blue cheese is best added fresh. If making ahead, reserve the blue cheese and stir in just before serving. To make it a full meal, serve alongside a green salad with avocado. For a milder heat, reduce the hot sauce to 3 tablespoons. You can substitute the blue cheese with crumbled feta or omit it entirely.

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