California Buffalo Chicken Pasta Salad

A creamy, zesty buffalo chicken pasta salad with fresh veggies and blue cheese, perfect for summer picnics or a quick weeknight meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 1

Course: Chicken, Pasta, Quick Meals, Salads, Side Dish

Cuisine: American

Calories: 310

8 ounces cavatappi pasta or other small pasta like fusilli or penne
1/2 cup ranch dressing
1/2 cup mayonnaise
1/4 cup Frank's RedHot sauce or other cayenne pepper hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 cups cooked chicken chopped, from a rotisserie chicken or leftover grilled chicken
3 medium scallions sliced, white and green parts
2 medium celery stalks diced
1 large carrot peeled and diced
1/4 cup crumbled blue cheese optional, or substitute shredded cheddar

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
In a small bowl, whisk together the ranch dressing, mayonnaise, hot sauce, salt, and pepper until smooth and well combined.
In a large mixing bowl, combine the cooked pasta, chicken, scallions, celery, and carrot. Pour the dressing over the top and toss until everything is evenly coated.
Just before serving, sprinkle the crumbled blue cheese over the salad. Serve chilled or at room temperature.

Calories: 310kcalCarbohydrates: 22gProtein: 18gFat: 17gSaturated Fat: 4gCholesterol: 55mgSodium: 650mgFiber: 2gSugar: 3g

For extra crunch, add diced bell pepper or cucumber.

This salad can be made a day ahead; just hold the blue cheese until serving.

Store leftovers in an airtight container in the fridge for up to 4 days.

If you prefer less heat, start with 2 tablespoons of hot sauce and adjust to taste.

Use a rotisserie chicken to save time.

For a lighter version, substitute Greek yogurt for half the mayo.

This pasta salad also works well as a main dish served with a green salad.

Let us know how it was!