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Tangy Buffalo Chicken Pasta Salad

Tangy Buffalo Chicken Pasta Salad

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Grumpy's Honeybunch

A twist on pasta salad to satisfy that Buffalo-chicken craving!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
  2. Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.
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Sarah Jo

I did not have gorgonzola cheese, I substituted equal amounts bleu cheese. I used chopped chicken thigh meat (discounted meat sale) added a little more chopped green onion and some fresh ground pepper. I made this last night so it would have time to sit over night. VERY tasty pasta salad. NOTE: I buy my jarred roasted red pepper at the Dollar Tree. Cheap and tastes just as good as the expensive brands!




Very simple summer salad, and flavorful! I added green peas and red onion, used raw red pepper instead of the roasted red peppers, and substituted yogurt for half the mayo ... but those are small changes ... The recipe would work well as written. We also ate it before chilling (couldn't wait!).