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spicy creamy buffalo pasta

Buffalo Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 12 ounce pasta shells medium
  • 1 tablespoon salt for boiling water
  • 1 cup cooked chicken diced or shredded
  • 1 cup celery diced
  • 1 cup carrots shredded
  • 1/2 cup red onion finely diced
  • 1/2 cup bell pepper diced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup ranch dressing
  • 1/4 cup mayonnaise
  • 1/4 cup buffalo wing sauce
  • 1 tablespoon lemon juice fresh
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon salt or to taste
  • 2 tablespoon fresh parsley chopped
  • 1/4 cup shredded cheddar cheese optional
  • 1/2 cup cherry tomatoes halved optional

Instructions
 

  • Bring a large pot of water to a boil, add the salt, and cook the pasta shells according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to stop cooking, and let it drain completely.
  • While the pasta cools, dice the cooked chicken, celery, bell pepper, and red onion, and shred the carrots.
  • In a small mixing bowl, whisk together the ranch dressing, mayonnaise, buffalo wing sauce, lemon juice, garlic powder, onion powder, black pepper, and salt until smooth.
  • Add the cooled pasta to a large mixing bowl along with the chicken, celery, carrots, bell pepper, red onion, and cherry tomatoes if using.
  • Pour the buffalo dressing over the pasta mixture and gently toss with a rubber spatula until everything is evenly coated.
  • Fold in the crumbled blue cheese, shredded cheddar cheese if using, and chopped parsley.
  • Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to chill and allow flavors to meld.
  • Before serving, stir the salad, taste, and adjust seasoning with additional salt, pepper, or buffalo sauce if desired.
  • Serve cold or at cool room temperature, garnished with extra blue cheese and parsley if you like.

Notes

For best results, cook the pasta just to al dente so it holds its shape after absorbing the dressing, and cool it fully before mixing to avoid a greasy texture. If you prefer a milder salad, reduce the buffalo sauce and increase the ranch, or swap blue cheese for shredded cheddar for a less pungent flavor. This recipe is flexible: use leftover rotisserie chicken, omit chicken for a vegetarian version, or add extra crunchy veggies like cucumber. The salad thickens as it chills, so you can stir in a tablespoon or two of milk or ranch just before serving if it seems dry. Make it several hours ahead or even the night before to deepen the flavor, and always keep it refrigerated, especially if serving outdoors.
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