Two beloved classics—pasta salad and buffalo chicken—come together in this lighter, crowd-pleasing buffalo chicken pasta salad. Easy to prepare and full of bright, crunchy vegetables, tangy yogurt and zesty buffalo sauce, this dish quickly becomes the star side at summer cookouts or a simple meal-prep lunch to enjoy all week.
This recipe was developed in partnership with Trimona. All thoughts and opinions are my own.
No summer BBQ spread feels complete without a big bowl of homemade pasta salad. But bring this creamy buffalo chicken pasta salad and you’ll move from a background side dish to the most requested recipe at the table.
This version swaps heavy mayonnaise for tangy plain yogurt, keeping the texture creamy without the excess oil. Yogurt balances the heat of the buffalo sauce while leaving the salad light and refreshing. Add a generous mix of finely chopped vegetables—celery, carrots, bell pepper, red onion and radishes—for satisfying crunch and color in every bite.
Buffalo Chicken Pasta Salad at a Glance
- All the flavor of buffalo wings transformed into a creamy pasta salad.
- Creamy, spicy and packed with crunchy vegetables.
- A cleaner ingredient list that feels lighter than mayo-based salads.
- Great for make-ahead lunches or potlucks.
Ingredient Spotlight
- Chicken – Use leftover cooked chicken, a rotisserie bird, or cook boneless, skinless chicken breasts just for the recipe. If cooking fresh, cube and season the chicken with salt, pepper, garlic and onion powder, plus a splash of buffalo sauce, then brown in a skillet.
- Pasta – Small pasta shapes work best for pasta salad: mini shells, orecchiette, elbows or rotini. Cook to al dente so the pasta holds its shape and doesn’t soak up all the sauce.
- Yogurt – Plain yogurt replaces mayonnaise for creaminess and tang. A Bulgarian-style or plain whole-milk yogurt creates a rich, smooth coating without heaviness.
- Buffalo sauce – Use your favorite buffalo wing sauce—store-bought or homemade—for the signature spicy flavor. Adjust the amount to match your preferred heat level.
- Veggies – Celery and carrots are classic buffalo accompaniments. Add red onion, bell pepper and thinly sliced radish for extra crunch and brightness. Chop finely so every bite is balanced.
- Garnish – Finish with sliced green onions or chopped cilantro. If you love blue cheese, sprinkle crumbles on top for a tangy contrast.
Why Try A2A2 Yogurt?
Some people find yogurt made from A2A2 milk easier to digest than conventional A1A2 dairy. Bulgarian-style A2A2 yogurt is often unstrained, keeping more of its nutrients and a naturally tart flavor that pairs beautifully with spicy buffalo sauce. Using plain yogurt in the dressing keeps the salad creamy and tang-forward while reducing added sugar and heavy fats.
Make This Buffalo Chicken Pasta Salad in Minutes
The method is straightforward: cook the pasta, mix the yogurt and buffalo sauce into a dressing, then toss with cooked chicken and finely chopped vegetables. If you start with pre-cooked chicken, this comes together in about 15–20 minutes—perfect for quick weeknight dinners or weekday meal prep. The salad stores well in the refrigerator and keeps its texture for several days if ingredients are finely chopped and the pasta is cooled before dressing.
Pro Tips
For the Best Pasta Salad
- Allow pasta to cool slightly before tossing with the dressing so it doesn’t absorb the sauce; you want the dressing to coat the ingredients.
- Top with blue cheese crumbles if you enjoy that classic buffalo flavor contrast.
- Make it gluten-free with your favorite GF pasta.
- To make the salad vegetarian, omit the chicken and serve as a hearty side.
- Add cooked, crumbled bacon if you want a smoky, salty boost.
Recipe: Buffalo Chicken Pasta Salad
Buffalo Chicken Pasta Salad
Ingredients
- 1 pound chicken breasts, cubed and cooked (see note)
- 6 ounces dry small shell pasta (or any small shape)
- 1/2 red onion, finely chopped (about 75g)
- 3 stalks celery, finely chopped (about 100g)
- 2 carrots, finely chopped (about 175g)
- 1/2 green bell pepper, finely chopped (about 115g)
- 3 radishes, thinly sliced (about 60g)
- 3/4 cup plain yogurt (170g)
- 3/4 cup buffalo wing sauce (90g)
- 2 green onions, chopped for garnish (about 20g)
- Salt and pepper, to taste
Instructions
- Cook the chicken if using raw: cube, season with salt, pepper, garlic and onion powder and a splash of buffalo sauce, then brown in a skillet.
- Cook the pasta according to package directions, leaving it about 1 minute shy of fully tender for an al dente texture. Drain and cool slightly.
- Whisk the plain yogurt and buffalo wing sauce together in a large bowl to make the dressing.
- Add the cooked chicken, cooked pasta and all the chopped vegetables to the bowl with the dressing.
- Toss everything until evenly coated. Season with salt and pepper to taste and garnish with chopped green onions before serving.
Notes
If you’re cooking fresh chicken, you can also shred it instead of cubing. Rotisserie or leftover chicken are convenient time-savers and work well here.
Nutrition (per serving, approximate)
- Calories: 343 kcal
- Carbohydrates: 40 g
- Protein: 32 g
- Fat: 5 g
- Sodium: 1583 mg
- Fiber: 3 g
- Sugar: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
If you love buffalo flavors, this pasta salad delivers the familiar spicy, tangy profile in a lighter, vegetable-forward format. It’s ideal for potlucks, cookouts, meal prep, or any time you want a satisfying, flavorful salad that’s easy to scale up for a crowd.