Description
A vibrant American classic salad blending tender pasta, buffalo-flavored chicken, and crisp vegetables in a tangy, creamy dressing. Quick to assemble using rotisserie chicken, this dish offers bold flavors and satisfying textures, perfect for picnics or a refreshing lunch.
Ingredients
8 oz rotini or elbow pasta
2 cups shredded cooked chicken (rotisserie or poached)
1 cup diced celery
1 cup diced peeled carrots
1/2 cup diced red onion
1/2 cup diced bell pepper
1/4 cup mayonnaise
3 tbsp hot sauce (e.g., Frank’s RedHot)
1 tbsp apple cider vinegar
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 cup ranch dressing or chopped dill pickle (optional)
Optional: 1/2 cup chopped fresh herbs like parsley or cilantro
Optional: 1/4 cup shredded cheddar cheese or vegan alternative
Instructions
Cook pasta according to package instructions, drain, and chill.
In a large bowl, combine cooled pasta with shredded chicken, celery, carrots, red onion, and bell pepper.
In a separate small bowl, whisk mayonnaise, hot sauce, apple cider vinegar, garlic powder, onion powder, and smoked paprika to create the buffalo dressing.
Pour dressing over pasta mixture and toss until fully coated.
Add ranch dressing or dill pickle for creaminess (if using)
Fold in optional herbs or cheese, if desired.
Refrigerate for at least 2 hours before serving to meld flavors.
Notes
Use pre-cooked chicken for convenience
Adjust hot sauce quantity to control spiciness
Store in an airtight container for up to 3 days
Separate dressing can extend shelf life
For halal adaptation, ensure mayonnaise and ranch dressing are alcohol-free