• Buffalo Chicken Pasta Salad

    2 votes
    Buffalo Chicken Pasta Salad
    Prep: 30 min Cook: 30 min Servings: 4
    by Sue Britting
    18 recipes
    This is combination of a few recipes I looked through to make a healthier version of a supermarket deli favorite that is filled with fat and calories. You can use a rotisserie chicken and store shredded carrots to make this even quicker. To make if more filling I take finely shredded romaine lettuce and mix it with the serving of salad.


    • 8 ounces cooked Chicken Breast (use a rotisserie chicken, leftover or cook for the recipe), chopped or shredded
    • 4 ounces dry rotini, Ronzoni Healthy Harvest Pasta (or wheat pasta of choice), cook as directed
    • 2/3 cup plain greek yogurt
    • 1/3 cup Franks Hot Sauce (or brand of choice) - add more to taste
    • 2 tsp ranch dressing mix (dry) (I use my homemade recipe on this site)
    • 1 cup chopped raw celery
    • 1 cup chopped raw carrots
    • pinch of pepper


    1. Shred chicken into chunks or chop into small pieces and set aside.
    2. Cook the pasta as directed on box, rinse with cold water and set aside.
    3. In a small bowl mix the yogurt, hot sauce, ranch mix, pepper and blend until smooth.
    4. In a large bowl mix the pasta, chicken, celery, carrot and add the sauce until combined.
    5. Can be eaten right after made but if you refrigerate for a few hours the flavors all combine.
    6. 1 serving is 1.5 cups prepared (I came out with 220 calories per serving)

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    • Robyn Savoie
      Robyn Savoie
      What a great idea! I can't wait to try this.

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