Buffalo Chicken Pasta Salad: Football Foodie Kickoff
Recipe type: Main or side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Dressing:
  • ½ cup mayo
  • ½ cup sour cream
  • 6 ounces blue cheese
  • ¼ tsp ground pepper
  • ¼ tsp kosher salt
  • ¼ tsp garlic powder
  • 1 tsp white wine vinegar
  • Buffalo Chicken
  • 2-2.5 pounds boneless, skinless chicken breast, oven roasted or sauteed (5 cups chopped after cooking)
  • kosher salt & freshly ground black pepper
  • 1-2 tablespoons olive oil
  • 2-3 tablespoons butter
  • 3-4 cloves garlic, minced
  • ½-3/4 cup hot sauce, Frank's Original or preferred hot sauce
  • pinch of ground cayenne pepper for extra hot chicken (optional)
  • 1 pound short pasta such as farfalla or rigatoni (olive oil and salt)
  • 1 cup diced celery, about three stalks
  • 1 cup thinly sliced carrots, about two medium-sized carrots
  • 1 cup scallions chopped plus a small handful for garnish, about 3-4 scallions.
  1. Combine ingredients for the dressing in a small bowl and refrigerate, allowing the flavors open up for at least 1-2 hours before assembling the pasta salad.
  2. Season the chicken with a dash of salt and pepper, lightly coat with olive oil and then cook either in a 350º oven for 20-25 minutes or saute on the stove top with a small bit more of olive oil over medium high heat, 4-5 minutes a side.
  3. Allow the meat to cool slightly and then chop.
  4. In a large skillet, melt the butter over medium heat and saute the garlic for a minute or two.
  5. Toss in the chicken to coat and then mix in the hot sauce.
  6. Drain any excess hot sauce mixture from the chicken and chill while making the pasta.
  7. Cook the pasta al dente with salted water dash of olive oil as per package directions.
  8. Drain and rinse with cold water, shaking out all the excess water as thoroughly as possible.
  9. In a very large bowl, toss together the pasta, dressing, celery, carrots and scallions.
  10. Fold in the hot sauced chicken.
  11. Garnish with remaining scallions.
  12. Serve immediately or refrigerate for later.
Prep time includes resting the salad dressing before assembling. Tip: Sometimes pasta salads or potato salads dry out a small bit when left in the fridge for more than 24 hours. Stir in a tablespoon or so of sour cream to add back moisture and return to desired consistency.
Recipe by sarah sprague at https://sarahsprague.com/2012/09/06/buffalo-chicken-pasta-salad-football-foodie-kickoff/