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Buffalo Chicken Pasta Salad

A delicious fusion of tender chicken, pasta, and fresh vegetables coated in a creamy buffalo sauce dressing, perfect for potlucks and weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz orecchiette pasta This cute, ear-shaped pasta holds the flavors beautifully.
  • 2 lb chicken breast Use fresh, high-quality chicken for the best flavor.
Seasonings
  • 2 tsp onion powder Elevate the flavor with a bit of onion powder.
  • 2 tsp garlic powder Adds warmth and flavor.
  • 2 tsp paprika Opt for smoked paprika if you have it.
  • 1 tsp salt Adjust based on your taste.
Vegetables
  • 1.5 cups carrots, shredded or sliced Adds a nice crunch and sweetness.
  • 1.5 cups celery, chopped Provides refreshing crunch.
  • 1.5 red onion cut into wedges Roasts to bring out natural sweetness.
  • 3 scallions sliced Enhances freshness and flavor.
Dressing
  • 0.75 cup buffalo sauce Use store-bought or homemade.
  • 0.75 cup yogurt Greek yogurt adds creaminess.

Method
 

Preparation
  1. Preheat your oven to 425°F. Pat the chicken breasts dry with a paper towel and rub them with onion powder, garlic powder, paprika, and salt.
  2. Arrange the chicken and red onion wedges on a sheet pan. Roast in the oven for 18-20 minutes until the chicken reaches an internal temperature of 165°F.
  3. Meanwhile, bring salted water to a boil in a large pot. Cook the orecchiette pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.
  4. Once the chicken has cooled, chop it into bite-sized pieces. Prepare the remaining vegetables.
  5. In a medium bowl, whisk together the buffalo sauce and yogurt until smooth.
Assembly
  1. In a large mixing bowl, combine the cooked pasta, chopped chicken, roasted onions, carrots, celery, and scallions. Pour the dressing over everything and toss gently until evenly coated.
  2. Serve at room temperature or chill in the fridge for about 30 minutes to let the flavors meld together.

Notes

This salad can be stored in the fridge for 3-5 days. Add more dressing before serving if needed.