Salade pâtes poulet buffalo

This buffalo chicken pasta salad transforms leftover chicken into a creamy, tangy, and mildly spicy dish that livens up any meal. With tender rotini pasta and crisp vegetables all wrapped in a zesty buffalo ranch dressing, it delivers the familiar flavors of buffalo wings in an easy-to-prepare salad. Perfect for weeknight dinners or sharing at potlucks, this recipe is as practical as it is delicious.

I made this one evening when I had some leftover roast chicken and wanted something quick yet exciting. Since then, it has become a go-to for casual gatherings where everyone asks for the recipe.

Ingredients

• Rotini pasta: twelve ounces holds dressing wonderfully thanks to its spiral shape
• Leftover cooked chicken: two cups diced or shredded keeps the dish budget-friendly and reduces food waste
• Celery ribs: half a cup diced adds a refreshing crunch and bright flavor
• Carrots: half a cup diced contributes natural sweetness and color
• Green onions: quarter cup sliced provides a mild sharpness to balance creaminess
• Blue cheese: half a cup crumbled delivers a creamy, tangy punch unique to buffalo salads, and opt for quality French blue cheese if possible
• Buffalo wings hot sauce: half a cup, the backbone of the spicy kick, adjust quantity for personal heat preference
• Ranch salad dressing: half a cup softens the heat and adds herbaceous creaminess
• Mayonnaise: quarter cup enriches the dressing and adds silkiness
• Fresh lemon juice: one tablespoon brightens and lifts all the flavors
• Garlic powder: half teaspoon gives a subtle depth without overpowering
• Freshly ground black pepper: quarter teaspoon adds mild warmth and aromatics

Instructions

Cook the pasta:

Bring a large pot of salted water to a rolling boil. Add the rotini and cook until just al dente, about 8 minutes depending on package instructions. Drain and rinse under cold water immediately to stop cooking and cool the pasta. Drain again thoroughly to prevent excess moisture. This step ensures your salad won’t be soggy.

Prep the chicken and veggies:

Dice or shred the leftover cooked chicken into bite-sized pieces so every forkful has a good protein balance. Dice the celery and carrots uniformly for consistent texture and slice the green onions into thin rounds to diffuse their sharpness nicely through the salad.

Mix the buffalo dressing:

In a medium bowl, whisk together buffalo wing hot sauce, ranch dressing, mayonnaise, fresh lemon juice, garlic powder, and black pepper until smooth and even. Taste the dressing and adjust the heat by adding more buffalo sauce for spice or extra ranch dressing to mellow it out. This allows you to tailor the balance exactly to your liking.

Combine the salad ingredients:

In a large mixing bowl, combine the cooled rotini, chicken, diced celery, carrots, green onions, and blue cheese crumbles. Pour the buffalo dressing evenly over the salad. Toss gently but thoroughly so every ingredient is coated without breaking apart the pasta or chicken.

Chill and serve:

Cover the bowl with plastic wrap or a tight lid and chill the pasta salad in the refrigerator for at least thirty minutes. This resting period allows the flavors to meld beautifully. Before serving, toss the salad once more, then garnish with extra green onions, blue cheese crumbles, or a drizzle of buffalo sauce for added appeal.

I love the blue cheese in this salad. Its creamy tang perfectly contrasts the spicy buffalo sauce and crunchy veggies. The first time my family tried this, the salad disappeared so fast that I knew this one was a keeper in our recipe collection for good.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to three days. The flavors intensify with time but the pasta can start to absorb dressing and become softer. If needed, gently toss with a splash of milk or ranch dressing before serving again to revive creaminess.

Ingredient Substitutions

Rotini pasta can be replaced with macaroni, fusilli, or penne if you do not have spiral shapes. Leftover cooked turkey or rotisserie chicken works well as chicken substitutes. If blue cheese is not preferred, feta cheese can add a lighter, briny alternative. For a lower-fat dressing, swap mayonnaise with plain Greek yogurt while keeping the same proportions. To tame the heat, use a milder hot sauce or reduce buffalo sauce and increase ranch accordingly.

Serving Suggestions

Serve this salad chilled alongside crisp green salad or simple roasted vegetables for a balanced plate. Pair it with crusty French bread to soak up the flavorful dressing and add a satisfying crunch. It also works well as a hearty picnic dish or brought to potlucks as a colorful crowd-pleaser.

Chill the salad before serving so the flavors meld. It makes a great make-ahead dish for casual meals or gatherings.

Common Recipe Questions

→ Quelle pâte choisir pour cette salade ?

Les rotinis sont parfaits grâce à leurs spirales qui retiennent bien la sauce, mais des penne ou fusilli fonctionnent aussi très bien.

→ Peut-on remplacer le poulet restant par un autre ingrédient ?

Oui, du poulet rôti ou grillé fraîchement coupé convient, ou même du tofu mariné pour une version végétarienne.

→ Comment ajuster le niveau de piquant ?

Modifiez la quantité de sauce buffalo dans la vinaigrette selon votre tolérance au piment, ou ajoutez plus de ranch pour adoucir.

→ Peut-on préparer cette salade à l'avance ?

Absolument, elle se conserve au réfrigérateur jusqu’à 24 heures, ce qui permet aux saveurs de bien se mélanger.

→ Quel fromage est utilisé dans cette préparation ?

Du fromage bleu émietté ajoute une touche crémeuse et piquante qui complète parfaitement la sauce buffalo.