Description
Delicious Buffalo Chicken Pasta Salad with a tangy dressing, perfect for a quick meal.
Ingredients
Scale
- 1 (16-ounce) package rotini pasta or similar pasta, gluten-free option available
- 3 cups cooked chicken, chopped small
- 1/2 cup thinly sliced celery (1 stalk)
- 1 red pepper, chopped
- 3/4 cup green onions, thinly sliced
- 1 cup grated carrot, grated on large holes of cheese grater
- 3/4 cup buffalo sauce
- 3/4 cup ranch dressing
- 1/4 cup mayo
- 3/41/2 teaspoon garlic powder
- 1/41/2 teaspoon pepper
- 1 tablespoon salt (for boiling pasta)
Instructions
- Cook the Pasta: Start by boiling a big pot of well-salted water. Use enough salt to enhance the flavor of the pasta. As it bubbles, it should smell inviting. Do not overcook the pasta, so keep an eye on your timer.
- Prep the Chicken: While the pasta cooks, shred some cooked chicken. Ensure it is moist and tender. If using leftovers, check that there are no spices that might clash with the buffalo sauce.
- Mix the Dressing: In a medium bowl, whisk together ranch dressing and buffalo sauce until smooth. You will want to enjoy the zesty smell! Remember to taste the dressing first and adjust spiciness as per your liking.
- Toss It All Together: Once the pasta has cooled, toss it with the chicken, veggies, and dressing. Enjoy the colorful sight that encourages your appetite! If the mixture seems dry, add a splash more of dressing until it is to your liking.
- Chill and Serve: Place the salad in the fridge to chill. You will know it is ready when it is cold and fresh. This step allows the flavors to meld nicely, so it is worth the wait! Just avoid keeping it too long, as the veggies may lose their crunch.
Notes
- Best enjoyed the day it is made, but it can keep for 3 to 4 days. Stir before serving; if it looks dry, add a little more dressing.
- Add about 1 tablespoon of salt to the water when cooking pasta to boost flavor.
- Chill the dressing while prepping other ingredients for an enhanced meld with the salad.
- For the freshest crunch, add chopped veggies right before serving rather than mixing them in too early.
- This salad is best served cold, but if needed, do not reheat. Keep it chilled until serving.
- Serve with cornbread for a complete meal.
- Pair with fruit salads for a refreshing side.
- Include a healthy tomato cucumber salad for added veggies.
- For the vegetarian option, replace chicken with roasted chickpeas for an equally tasty dish.
- Add bits of blue cheese or small cubes of mozzarella for extra flavor.
- Mix in bacon for additional protein and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 433
- Sugar: 3.8g
- Sodium: 500.8mg
- Fat: 18.8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46.6g
- Fiber: 2.7g
- Protein: 18g
- Cholesterol: 40.7mg