This Lighter Buffalo Chicken Pasta Salad makes for the perfect summer salad or BBQ potluck dish! It’s packed with tender chicken, fresh veggies, pasta, and then drizzled with a skinny buffalo ranch dressing! This salad will be on repeat during those hot summer months! 

Makes 8 servings

What ingredients do I need to make this Lighter Buffalo Chicken Pasta?

• Short dry pasta –  shells, rotini, penne, elbow, or bow-tie. You could also use whole grain, gluten-free pasta, or a high protein pasta such as Fiber Gourmet works as well.  I prefer to use Fiber Gourmet rotini since it’s high in fiber and protein and lower in points. You can find a 6-pack of Fiber Gourmet pasta HERE on Amazon. They come in a 8 oz. box. You will use two boxes for this recipe.  
• Light ranch or blue cheese dressing-I like to use Opa Greek yogurt ranch dressing or my skinny ranch dressing. Click HERE for that recipe. 
• Buffalo hot sauce-for flavor. I love using Frank’s Orginal Hot Sauce you could use Frank’s Wing Sauce for a milder buffalo flavor.
• Cooked chicken breast- diced or shredded– I like to use the rotisserie white meat without the skin 
• Shredded carrots– chopped 
• Celery-diced 
• Green onions-diced
• Reduced fat bleu cheese crumbles –for optional garnish. My kids don’t prefer the bleu cheese- so I leave it out and serve on the side.

How do I make this Lighter Buffalo Chicken Pasta Salad?

Cook the pasta in boiling salted water until el dente, according to the package directions.

Drain and rinse under cool water.

While the pasta is cooking, mix together the dressing in a small mixing bowl.

Whisk together the skinny ranch dressing and buffalo sauce.

Taste and add more buffalo sauce, if desired.

In a large serving bowl, ddd the pasta, cooked chicken, carrots, celery, and scallions.

You could also add bleu cheese crumbles, if desired.

Drizzle dressing over the top and toss gently until ingredients are well combined with the dressing.

When ready to serve garnish with blue cheese crumbles and gentle toss salad.

Cover and refrigerate for at least 2 hours.

The pasta salad can be made up to 48 hours ahead of time. If it’s too dry when getting it out of the fridge, add a splash or two of milk to loosen it back up again.

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Is this salad super spicy?

This Buffalo Chicken Salad has a little kick but it’s not overbearing! If you want to add a little more spice, add more Frank’s Hot Sauce to the pasta salad just before serving.

Ingredients:

• 1 lb. short pasta – shells, rotini, penne, elbow, or bow-tie. Whole grain and gluten-free pasta would work! I like to use Fiber Gourmet rotini since it’s lower in points. 
• 1 cup light ranch or blue cheese dressing-I like to use my skinny ranch dressing recipe. You could also use Opa Greek yogurt ranch dressing that you find at most grocery stores in the produce department.
• ⅓ cup Frank’s buffalo hot sauce, or more to taste
• 2 cups cooked chicken breast, diced or shredded
• 1 cup shredded carrots, chopped 
• ½ cup celery, diced 
• ½ cup green onions, diced
• Reduced fat bleu cheese crumbles, for optional garnish. 

Directions: 

1. Cook the pasta in boiling salted water until el dente, according to the package directions. Drain and rinse under cool water.
2. While the pasta is cooking, mix together the buffalo ranch dressing in a small mixing bowl. Whisk together the skinny ranch dressing or light blue cheese dressing and buffalo sauce. Taste and add more buffalo sauce, if desired.
3. In a large serving bowl, ddd the pasta, cooked chicken, carrots, celery, and scallions.
4. Drizzle dressing over the top and toss gently until ingredients are well combined with the dressing.
5. Cover and refrigerate for at least 2 hours.
6. When ready to serve garnish with blue cheese crumbles and gentle toss salad.
7. The pasta salad can be made up to 48 hours ahead of time. If it’s too dry when getting it out of the fridge, add a splash or two of milk to loosen it back up again.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Make 8 ( 1 cup) servings 

• 4 WW Points® per serving if using Fiber Gourmet and Opa Light ranch dressing or Pound Droppers skinny ranch
• 4 WW Points® per serving if using Fiber Gourmet and Opa Light ranch dressing or Pound Droppers skinny ranch 
• 5-6 WW Points® per serving if using Barilla short pasta or whole wheat pasta and Opa Light ranch dressing or Pound Droppers skinny ranch 

Note: Point values do not include the optional blue cheese crumbles.

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.