Buffalo Chicken and Blue Cheese Pasta Salad

Name: Buffalo Chicken and Blue Cheese Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) penne pasta; 3 cups (450 g) cooked chicken breast, shredded or diced into ½-inch pieces; ¾ cup (175 ml) hot buffalo sauce; 1¼ cups (150 g) blue cheese, crumbled; 4 stalks (250 g) celery stalks, thinly sliced, about ½-inch pieces; ¾ cup (175 ml) ranch dressing; ¼ cup (60 ml) sour cream; 1 tablespoon (15 ml) hot sauce (optional extra) (optional); ½ cup (50 g) green onions (scallions), thinly sliced, white and light green parts (optional); to taste freshly cracked black pepper; to taste sea salt

From the MyKitchenBank Kitchen

A zesty, creamy pasta salad with shredded buffalo chicken, tangy blue cheese, and crisp celery, bound together with a cool ranch-blue cheese dressing. Perfect for picnics, potlucks, and summer gatherings—the flavors develop beautifully as it sits in the fridge.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 6 servings (about 9 cups)

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Steps

Before you start

Have cooked chicken breasts ready (store-bought rotisserie or poached works well)
Bring a large pot of salted water to a boil before starting
Gather blue cheese, buffalo sauce, and ranch dressing to room temperature for easier mixing

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add penne pasta and cook according to package directions, usually 9–11 minutes, until just al dente (tender with a slight bite, not soft).
- Drain in a colander and rinse briefly with cool water to stop cooking.
- Transfer to a large mixing bowl and let cool for 5 minutes.
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Ready when: Pasta is tender but still holds its shape when pierced with a fork
Tip: Don't overcook—overcooked pasta absorbs too much dressing and becomes mushy by the next day.
2
Prepare the dressing
- In a small bowl, whisk together the ranch dressing and sour cream until smooth.
- Stir in the 0.75 cup buffalo sauce and the optional 1 tablespoon hot sauce if you prefer extra heat.
- Season with a pinch of sea salt and freshly cracked black pepper.
- The dressing should be creamy and vibrant orange-red.
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Ready when: Dressing is smooth and evenly colored with no streaks
Tip: Make the dressing ahead of time if you'd like—it thickens slightly, so you can thin it with a tablespoon of milk when you're ready to mix the salad.
3
Toss with dressing
- Pour the buffalo-ranch dressing over the cooled pasta and toss well with tongs or a wooden spoon until every piece is evenly coated.
- The pasta should glisten and the dressing should coat it lightly without pooling at the bottom.
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Ready when: Pasta is evenly coated and no clumps of dressing remain
Tip: If the dressing seems too thick, thin it with a splash of milk or water—pasta continues to absorb liquid as it sits.
4
Add chicken, cheese, and vegetables
- Add the shredded chicken, crumbled blue cheese, sliced celery, and green onions (if using) to the dressed pasta.
- Fold everything together gently with a spatula or wooden spoon for 1–2 minutes, being careful not to break up the blue cheese too much.
- You want visible chunks of cheese throughout.
- Taste and adjust seasoning with sea salt and black pepper.
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Ready when: All ingredients are distributed throughout and salad is cohesive
Tip: Fold gently to preserve the texture of the blue cheese; if you mix too vigorously, it will break into tiny bits and muddy the dressing.
5
Chill and rest
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (up to 4 hours ahead of serving).
- This allows flavors to meld and the pasta to absorb the dressing evenly.
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Ready when: Salad is chilled and dressing is evenly distributed
Tip: If serving the next day, the pasta will have absorbed most of the dressing; stir in a splash of buttermilk or ranch to refresh it before serving.

Good to know

Tips

Shred the chicken finely rather than dicing it so it mixes evenly into the pasta without feeling chunky
For a less spicy version, reduce the buffalo sauce to 1/2 cup and increase the ranch to 1 cup
Add a handful of crumbled crispy bacon or diced red onion in the last step for extra flavor and texture
This salad holds up well at room temperature for 2–3 hours at a picnic, but tastes best when served cold or cool from the fridge

Make ahead

The entire salad can be assembled up to 2 days ahead. Store covered in the refrigerator. If it dries out, stir in 2–3 tablespoons of ranch dressing or milk before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The flavors peak at 24 hours. Not suitable for freezing. Refresh with a splash of ranch dressing or buttermilk if needed before serving cold.

Substitutions

ranch dressing → 2/3 cup Greek yogurt mixed with 2 tablespoons ranch powder and 2 tablespoons mayo. Gives a tangier, thicker dressing; reduce sour cream to 2 tablespoons
blue cheese → 1 cup crumbled feta or sharp white cheddar. Feta adds tang; cheddar is milder. Use the same amount.
hot buffalo sauce → 1/2 cup Frank's hot sauce mixed with 1/4 cup butter, melted and cooled. Homemade buffalo is tangier and richer; add it to the dressing
cooked chicken breast → Grilled chicken breast, shredded, or 2 cups cooked rotisserie turkey. Turkey gives a slightly milder flavor; chicken can be hot or cold