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Buffalo Chicken Pasta Salad
This buffalo pasta salad recipe made with chicken, vegetables, and a creamy sauce is an easy to make cold salad that is so delish!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Lunch, Main Course, Pasta, Salad
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
Mixing Bowl
Ingredients
8
ounces
rotini pasta
1 ½
cups
shredded cooked chicken
⅓
cup
red pepper
chopped
⅓
cup
celery
chopped, optional
1
cup
shredded mozzarella cheese
2
tablespoons
scallions
chopped
Dressing
½
cup
buffalo sauce
½
cup
ranch dressing
2
tablespoon
mayonnaise
¼
teaspoon
garlic powder
⅛
teaspoon
ground black pepper
Instructions
Cook pasta according to the directions on the package. Drain, rinse with cold water and transfer to a large bowl.
Whisk together dressing ingredients in a small bowl.
Add chicken, peppers, celery, mozzarella and scallions to the pasta.
Pour dressing over pasta mixture and toss together until well combined.
Notes
Cook pasta only al dente because it will absorb some of the sauce as it sits.
This chicken pasta salad will taste even better the second day so make it ahead of time, cover and refrigerate!
Refrigerate leftovers in a covered container for up to 4 days. Stir before serving.
If pasta salad must sit out at room temperature, place it in a larger bowl or tray filled with crushed ice and stir frequently to keep it chilled.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
31
g
|
Protein:
18
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
974
mg
|
Potassium:
232
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
456
IU
|
Vitamin C:
11
mg
|
Calcium:
117
mg
|
Iron:
1
mg