Creamy, spicy, and packed with protein, this Buffalo Chicken Pasta Salad is a mayo-free twist on a classic pasta salad that delivers all the flavor of buffalo chicken in an easy, satisfying meal.
Buffalo chicken lovers, this one's for you. This Buffalo Chicken Pasta Salad combines tender chicken, crunchy vegetables, protein pasta, and a creamy buffalo ranch dressing for a flavor-packed meal. Unlike traditional pasta salads, this version is completely mayo-free and gets its creamy texture from Greek yogurt.
As a registered dietitian, I love to recommend pasta salads like this because they're an easy way to build a balanced meal with protein, carbohydrates, vegetables, and fiber all in one bowl. It also tastes even better after a few hours in the fridge, making it a great make-ahead option for lunches on busy weeks, game day potlucks, or summer gatherings.
Why This Recipe Is Dietitian Approved
- This buffalo chicken pasta salad contains protein, vegetables, and fiber for a balanced and satisfying meal.
- It can be made ahead of time and stays fresh in the fridge for several days, making it perfect for meal prep or parties.
- The buffalo ranch dressing is made with Greek yogurt instead of mayonnaise, adding protein while keeping the dressing creamy.
Buffalo Chicken Pasta Salad Recipe
Ingredients
Chicken: This recipe works well with crispy chicken breast, rotisserie chicken, or cooked chicken breast. For a vegetarian option, chickpeas are a great substitute and pair well with the buffalo ranch dressing.
Protein Pasta: Protein pasta increases both the protein and fiber content of the salad. Any short pasta shape such as rotini, penne, or bowties will work. Cook the pasta al dente so it maintains its texture after being mixed with the dressing.
Broccoli Slaw: Pre-packaged broccoli slaw is a convenient time-saver and adds great crunch and nutrition. You can substitute with regular coleslaw mix, shredded cabbage, or thinly sliced raw broccoli florets if you can't find it. It softens slightly as the salad sits, which is totally normal.
Feta Cheese: Feta adds a creamy, salty flavor that balances the buffalo sauce. Blue cheese is a classic alternative for buffalo chicken recipes.
Buffalo Sauce: Use your favorite buffalo sauce and adjust based on your preferred spice level. Different brands vary significantly in heat. I like Primal Kitchen and Frank's Buffalo Wing Sauce.
Greek Yogurt: Greek yogurt creates a creamy, protein-rich dressing without using mayonnaise. You can use 2% or full fat for a richer flavor. A dairy-free Greek-style yogurt will also work if needed, though the dressing may be slightly thinner.
Olive Oil: Olive oil helps create a smooth dressing consistency. Avocado oil works well as a substitute. If you want a lighter dressing, you can reduce the olive oil slightly and add a splash of water or extra buffalo sauce to thin it out instead.
Ranch Seasoning: Ranch seasoning provides most of the dressing's flavor. You can use homemade or store-bought. Start with 3 tablespoons and adjust to taste, but note that if you are sensitive to sodium start on the lower end since buffalo sauce and feta also add salt.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- If you haven't already- cook the chicken and dice it into small cubes. I recommend using THIS recipe for my crispy chicken breast. Cook pasta according to package instructions, drain and set aside to cool.
- Combine pasta, chicken, broccoli slaw, celery, bell peppers, feta and green onions.
- To make the dressing, whisk together Greek yogurt, buffalo sauce, olive oil,water, salt, black pepper, ranch seasoning and garlic powder. Taste and adjust seasonings to desired preference.
- Once the dressing is smooth, pour it over the salad and toss to combine.
- Salad can stay fresh in the fridge for up to 3-4 days in an airtight container.
Substitutions
Gluten Free
Use a gluten-free pasta such as chickpea pasta for additional protein and fiber. I recommend either Banza or Chickapea.
Dairy Free
Most ranch seasonings are not dairy free if purchased from a store, however you can use my dairy free homemade option. Use a thick dairy-free yogurt, dairy-free feta cheese, and a dairy free buffalo sauce like Primal Kitchen.
Nut Free
This recipe is naturally nut free.
Variations
- Add canned chickpeas for extra protein and fiber.
- Increase the ranch seasoning for a stronger ranch flavor (you may just need a bit of extra water).
- Swap the vegetables based on what you have available, such as cucumbers, carrots, cabbage, or shredded Brussels sprouts.
- Use blue cheese instead of feta for a more traditional buffalo chicken flavor.
Storage
Store leftover buffalo chicken pasta salad in an airtight container in the refrigerator for up to 4 days.
Top Tips for Success
Taste the buffalo ranch dressing before mixing it into the salad. Buffalo sauce brands vary in spice level, so adjusting the ranch seasoning and buffalo sauce to your preference will give the best flavor. For a thinner dressing, add additional water. For a thicker dressing, add extra Greek yogurt.
Frequently Asked Questions
Yes. This buffalo chicken pasta salad is ideal for meal prep and can be stored in the refrigerator for up to 4 days.
Short pasta shapes such as rotini, penne, and bowties work best because they hold the dressing well and are easy to eat.
Yes. Replace the chicken with chickpeas for a vegetarian version that still provides protein and fibre.
More High Protein Pasta Salad Recipes
If you liked this buffalo chicken pasta salad, try these dietitian-approved recipes:
- Taco Pasta Salad
- Tuna Pasta Salad Without Mayo
- Mediterranean Pearl Couscous Salad with Chicken
- Creamy Ranch Protein Pasta Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this buffalo chicken pasta salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Buffalo Chicken Pasta Salad
Ingredients
- 1 lb batch of crispy chicken
- 340 g protein pasta (about 12 oz, I like Catelli protein pasta)
- 340 g bag broccoli slaw (about 12 oz)
- 4 celery stalks, diced
- 1 red bell pepper
- ½ cup feta cheese, crumbled (blue cheese also is great)
- 1 bunch green onions, thinly sliced
For the buffalo ranch dressing
- 1 cup plain non-fat Greek yogurt
- ½ cup mild buffalo sauce of choice (I like Primal Kitchen or Frank's Buffalo Wing Sauce)
- 2 tablespoon olive oil
- 2 tablespoon water
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3-4 tablespoon ranch seasoning (about 14g, homemade or store-bought)
- 1 teaspoon garlic powder
Instructions
- If you haven't already- cook the chicken and dice it into small cubes- I recommend using THIS recipe for my crispy chicken breast. Cook pasta according to package instructions, drain and set aside to cool.
- To make the salad- combine pasta, chicken, broccoli slaw, celery, bell peppers, feta and green onions.
- To make the dressing, whisk together greek yogurt, buffalo sauce, olive oil,water, salt, black pepper, ranch seasoning and garlic powder. Taste and adjust seasonings to desired preference.
- Once the dressing is smooth, pour it over the salad and toss to combine.
- Salad can stay fresh in the fridge for up to 3-4 days in an airtight container.
Notes
- Crispy chicken can be replaced with rotisserie chicken or cooked chicken breast
- Feta cheese can be replaced with blue cheese
- Broccoli slaw can be replaced with coleslaw mix or shaved cabbage!
- Chickpeas would be an amazing addition to boost the protein and fiber!
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