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Buffalo Chicken Pasta Salad
This pasta is perfect for a summer potluck! It doubles or triples beautifully for any summer gathering! Feel free to up the spice level by using your favorite brand of wing sauce or stirring in some ground cayenne.
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Chill Time 2 hours hours
Total Time 2 hours hours 20 minutes minutes
Servings 6 servings
Calories 209 kcal
8 ounces farfalle pasta 1 cup cooked, diced chicken 1/2 cup Frank’s Red Hot Sauce 1/3 cup prepared Ranch dressing 1/4 cup grated carrots 1/4 cup diced celery 1/4 cup diced green onions
Prepare the pasta according to package directions. Drain and add to a large bowl.
Add the remaining ingredients to the bowl. Stir to combine.
Refrigerate for at least 2 hours before serving.
Before serving, stir the pasta and taste. Add more hot sauce and ranch dressing as desired.
You may swap blue cheese for the ranch dressing, if preferred.
Sprinkled with shredded cheddar or crumbled blue cheese before serving, if desired.
Calories: 209 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Cholesterol: 4 mg | Sodium: 769 mg | Potassium: 132 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 956 IU | Vitamin C: 2 mg | Calcium: 19 mg | Iron: 1 mg