Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Servings 12 -14
Author Melissa Sperka


  • 16 oz pkg bow-tie pasta
  • 1 [0.4 oz] pkg dry buttermilk dressing mix [I used Hidden Valley]
  • 1 1/2 cups mayonnaise
  • 1 cup buttermilk
  • 1/3 cup buffalo wing sauce [more or less to taste]
  • 1 small red bell pepper finely diced
  • 5 small green onions thinly sliced
  • 1 celery stalk finely diced
  • 3 cups roughly chopped roasted chicken
  • 4 oz crumbled blue cheese
  • 2 Tbsp chopped cilantro
  • black pepper to taste


  • Cook the pasta in salted water per the instructions on the package until al dente.
  • While the pasta is cooking, whisk together the buttermilk dressing mix, mayonnaise, buttermilk and hot wing sauce.
  • Add the diced vegetables and mix well.
  • Drain the pasta, then add to the bowl along with the chicken and chopped cilantro.
  • Season with black pepper to your taste. Stir and chill for 10 minutes.
  • Remove from the fridge and add the blue cheese crumbles.
  • Refrigerate for several hours before serving.
  • Stir and adjust the mayonnaise if needed just before serving.


Cubes of monterey jack or a sharp white cheddar cheese can be substituted for the blue cheese, if preferred.