Buffalo Chicken and Pasta Salad
Buffalo chicken and pasta salad combiness tender chicken, crisp veggies, and a creamy, flavorful sauce for an easy, delicious dish everyone will love.
Servings: 6 servings
Equipment
Ingredients
- 8 ounces rotini pasta
- 1 ½ cups cooked shredded 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 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 buffalo sauce, ranch dressing, mayonnaise, garlic powder, and black pepper 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: 377kcal | Carbohydrates: 31g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 974mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg