Introduction
This Buffalo Pasta Salad transforms the classic, tangy flavors of buffalo wings into a cool, shareable side dish perfect for picnics, potlucks, or weeknight dinners. You get all the satisfying heat and creamy ranch contrast, but with the refreshing crunch of fresh vegetables. It’s a crowd-pleaser that’s as easy to make as it is delicious.
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 according to package directions in salted water until al dente. Drain, rinse under cold water to stop the cooking process, and drain thoroughly again.
- In a large mixing bowl, whisk together the buffalo sauce, olive oil, and the entire packet of ranch seasoning mix until fully combined and emulsified.
- Add the cooled, drained pasta, thinly sliced celery, chopped carrots, and chopped green bell pepper to the bowl with the dressing.
- Toss everything together until all ingredients are evenly coated with the dressing.
- For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Toss again just before serving.
Variations
- Skewer It: Turn this salad into an appetizer by threading small portions of the pasta, celery, and bell pepper chunks onto skewers for a fun, hands-on bite.
- Warm Version: Serve it warm by tossing the hot, drained pasta directly with the dressing and vegetables. The heat will slightly soften the veggies for a different texture.
- Low-Carb Base: Swap the rotini for a heart of palm pasta or chickpea pasta for a lower-carb option, following the same preparation steps.
- Dip Style: Pulse the finished salad a few times in a food processor for a chunky, scoopable dip perfect for celery sticks or crackers.
Tips for Success
- Rinsing the pasta in cold water is crucial to cool it quickly, prevent overcooking, and stop it from absorbing all the dressing.
- Letting the salad chill for at least 30 minutes before serving significantly improves the flavor as the pasta soaks up the buffalo-ranch dressing.
- To control the spice level, choose a milder or hotter variety of cayenne pepper sauce according to your preference.
- Chop your vegetables into uniform, bite-sized pieces for the best texture and to ensure every forkful has a bit of everything.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold; reheating is not recommended as it can make the vegetables soggy. Stir well before serving from the fridge.
FAQ
Can I use a different pasta shape?
Yes, any short pasta shape with good sauce-holding nooks like fusilli, penne, or farfalle will work well.
My salad seems dry after chilling. What can I do?
The pasta continues to absorb the dressing. Simply stir in an extra tablespoon or two of buffalo sauce or olive oil just before serving to refresh it.
Can I make this ahead of time?
Absolutely. Making it a day ahead allows the flavors to develop even more intensely. Add a splash of liquid before serving if needed.
Is this salad spicy?
It has a medium level of heat, characteristic of traditional buffalo sauce. For a milder version, use a “mild” labeled cayenne pepper sauce or reduce the amount slightly.
Can I use homemade ranch dressing instead of the packet?
The instructions are specifically designed for the dry seasoning packet mixed with oil and buffalo sauce. Using a prepared liquid ranch dressing will alter the flavor balance and texture significantly.
Why are my carrots and celery soggy?
Ensure you are slicing them thinly and tossing them in with the cooled pasta. If they are prepped too far in advance, they can lose their crispness.
