Combining a few of my favorite things—buffalo chicken, pasta, and creamy dressing—into one delicious dish! This Buffalo Chicken Pasta Salad is simple to make, packed with bold flavor, and perfect for summer. Whether you’re serving it as a hearty main dish or a standout side for your next cookout, this recipe is a must-try.
Why You’ll Love This Recipe
With summer in full swing, I’m all about quick and easy pasta salad recipes—and this one might be my favorite. It’s spicy, creamy, crunchy, and super satisfying. You only need a few ingredients, and it comes together in no time. Serve it cold with chicken thighs on top, or toss it all together for a delicious one-bowl meal.
Ingredients You’ll Need
For the Salad:
- 3 cups pasta, cooked and cooled
- 1.5 lb boneless, skinless chicken thighs
- ½ cup celery, finely diced
- ½ cup shredded carrots
- ⅓ cup green onion, chopped
- 2 tbsp plain Greek yogurt
- 4 tbsp buffalo sauce (divided)
- ½ cup creamy ranch dressing
- ½ tsp sea salt
- ½ tsp garlic powder
- Avocado oil spray
For the Chicken Brine:
- 16 oz water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp dried dill
- 1 tbsp minced garlic
How to Make Buffalo Chicken Pasta Salad
1. Brine the Chicken
Start by preparing the brine. Heat ¼ cup of water with salt and sugar in the microwave for 2 minutes. Pour it into a container and add enough cold water to make 16 oz total. Let it cool, then stir in the dill and garlic. Submerge the chicken thighs in the brine and refrigerate for 1–2 hours.
2. Cook the Pasta
Cook pasta according to package directions. Drain and set aside to cool.
3. Make the Buffalo Ranch Dressing
In a bowl, mix together the ranch dressing, 2 tbsp buffalo sauce, Greek yogurt, sea salt, and garlic powder until smooth.
4. Cook the Chicken
Remove chicken from the brine and pat dry. Season with salt and pepper. Heat a cast iron skillet with avocado oil spray and cook the chicken until it reaches an internal temperature of 165°F. Let it rest for 5 minutes, then brush with remaining 2 tbsp buffalo sauce.
5. Assemble the Salad
In a large bowl, combine cooked pasta, celery, green onions, shredded carrots, and the buffalo ranch dressing. Toss to coat evenly. Top with sliced buffalo chicken thighs or mix them right in.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. This salad is great cold and makes delicious leftovers for lunch or dinner the next day.
Recipe Variations & Tips
- Switch the pasta: Use your favorite variety—regular, whole wheat, or chickpea for extra protein.
- Swap the chicken: Use grilled chicken breast or even rotisserie chicken if you’re short on time.
- Buffalo sauce: Choose your favorite brand for the heat level you like. I love using a tangy, medium-heat sauce!
FAQs
How long does it last in the fridge?
This pasta salad keeps well for up to 3 days in a sealed container.
Can I make it without chicken?
Absolutely! Leave the chicken off to make this a zesty vegetarian side dish.
Can I meal prep this?
Yes! It holds up well in the fridge and is perfect for quick lunches throughout the week.