Can I make this Buffalo Chicken Pasta Salad ahead of time?

Absolutely! This pasta salad actually improves with time as the flavors meld together. Make it up to 24 hours ahead and store in the refrigerator. You might want to add a splash more dressing just before serving if it seems to have dried out a bit.

How spicy is this pasta salad?

With 1/4 cup of hot sauce, it has a medium heat that most people find pleasantly warming rather than overwhelming. If you're sensitive to spice, start with half the amount and add more to taste. For heat lovers, feel free to drizzle extra hot sauce on top when serving.

Can I use a different pasta shape?

Yes, any medium-sized pasta with ridges or curves works well, as these shapes catch and hold the dressing better. Rotini, farfalle (bow-tie), or penne are excellent alternatives to fusilli.

I don't like blue cheese. What can I substitute?

No problem! Ranch dressing makes an excellent substitute for the blue cheese dressing. For the cheese crumbles, try feta for tanginess or shredded cheddar for a milder flavor that still complements the buffalo sauce beautifully.

Buffalo Chicken Pasta Salad Recipe

Description

This Buffalo Chicken Pasta Salad combines tender fusilli pasta, juicy shredded chicken, crisp veggies, and a creamy blue cheese dressing with a spicy buffalo kick. It’s a crowd-pleasing, protein-packed salad perfect for potlucks, picnics, or a quick main course meal. Fresh herbs and a touch of lemon juice brighten up the classic buffalo flavor, making it both refreshing and satisfying.

Ingredients

Units Scale

Salad Ingredients

8 ounces fusilli pasta (dry/uncooked)
3 packed cups shredded chicken (12 ounces)
1 cup shredded carrots (95 grams)
1 cup diced celery (120 grams)
1 cup diced bell pepper (130 grams)
1/2 cup blue cheese crumbles (2 ounces)
1/4 cup dill, roughly chopped
1/4 cup parsley, roughly chopped
optional toppings: green onions, hot sauce

Dressing

3/4 cup blue cheese dressing
1/4 cup hot sauce
2 tablespoons lemon juice
salt and pepper, to taste

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Instructions

Prepare Dressing (if needed): If you are making blue cheese dressing from scratch, do this first so it’s ready to use. Store-bought dressing also works well.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain and set the pasta aside to cool.
Prep the Vegetables and Herbs: While the pasta is cooking, shred the carrots, dice the celery and bell pepper, and roughly chop the dill and parsley. Set aside your prepared vegetables and herbs.
Mix the Salad: In a large bowl, combine the cooled cooked pasta, shredded chicken, shredded carrots, diced celery, diced bell pepper, blue cheese crumbles, blue cheese dressing, hot sauce, and a pinch of salt and pepper. Mix well to incorporate all the ingredients.
Add Herbs and Lemon Juice: Gently stir in the dill, parsley, and lemon juice. Taste the salad and adjust salt, pepper, and hot sauce as desired.
Serve: Garnish with optional toppings like green onions or an extra drizzle of hot sauce. Serve immediately or refrigerate until ready to eat for enhanced flavor.

Notes

For extra flavor, use rotisserie chicken or leftover grilled chicken.
This salad can be made ahead—chill to let flavors meld and add fresh herbs just before serving.
You can adjust the level of spice by adding more or less hot sauce to taste.
To make it lighter, try using Greek yogurt instead of blue cheese dressing.
Omit blue cheese for a milder flavor or substitute with ranch dressing.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 600mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 15g
Cholesterol: 42mg