Buffalo Pasta Salad

Introduction

This Buffalo Pasta Salad brings the classic, tangy heat of buffalo wings to a cool, portable side dish. It’s perfect for potlucks, picnics, and summer cookouts where you want a crowd-pleaser with serious flavor. You’ll love how the creamy, herby ranch dressing balances the spicy kick from the buffalo sauce.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8

Ingredients

12 ounces rotini pasta
1/2 cup buffalo sauce (cayenne pepper sauce)
1/4 cup olive oil
1 packet ranch salad dressing and seasoning mix (1 ounce )
4 celery stalks (thinly sliced)
2 carrots (chopped)
1 green bell pepper (chopped)

Instructions

Cook the rotini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cold water to cool.
In a small bowl or jar, whisk together the buffalo sauce, olive oil, and the packet of ranch seasoning mix until well combined.
In a large mixing bowl, combine the cooled pasta, sliced celery, chopped carrots, and chopped green bell pepper.
Pour the buffalo-ranch dressing over the pasta and vegetables.
Toss everything together until the pasta and vegetables are evenly coated in the dressing.
For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Variations

Protein Power-Up: Transform it into a main course by adding shredded rotisserie chicken or chickpeas directly into the salad.
Spiralize It: For a lower-carb option, replace the rotini with spiralized zucchini or carrot “noodles”.
Dip Style: Serve it chilled as a hearty dip alongside celery sticks, cucumber rounds, and tortilla chips.
Warm Bake: Transfer the mixed salad to a baking dish, top with shredded cheese, and bake at 375°F until bubbly for a hot casserole version.

Tips for Success

Rinsing the pasta under cold water stops the cooking process immediately and helps the salad chill faster.
Let the salad rest in the fridge for the recommended time; this step is crucial for the pasta to absorb the flavors fully.
Taste before serving and adjust the heat level by adding a touch more buffalo sauce if desired.

Storage & Reheating

Store the pasta salad in an airtight container in the refrigerator for up to 4 days. It is best served cold, so reheating is not recommended. If it seems dry after storage, stir in a small splash of buffalo sauce or a drizzle of olive oil before serving.

FAQ

Can I use a different pasta shape?

Yes, you can use any short pasta with good sauce-holding capability, such as penne, farfalle, or shells.

Is this salad spicy?

It has a definite kick from the buffalo sauce, but the ranch seasoning and vegetables provide a cooling balance. For a milder version, start with 1/4 cup of buffalo sauce and add more to taste.

Can I make this ahead of time?

Absolutely. Making it a day in advance allows the flavors to develop even more deeply.

Do I have to rinse the pasta?

For a cold pasta salad, rinsing is recommended to cool the pasta quickly and remove excess starch, which prevents clumping and creates a better texture.

My salad seems dry. What can I do?

The pasta absorbs the dressing over time. Simply stir in an extra tablespoon or two of buffalo sauce or olive oil to refresh it.

Can I use homemade ranch dressing instead of the packet?

This recipe is specifically designed for the concentrated flavor of the dry seasoning mix mixed with oil and buffalo sauce. Using a prepared liquid ranch dressing will alter the flavor balance and consistency significantly.