Buffalo Chicken Pasta Salad Recipe
This cold and creamy Buffalo Chicken Pasta Salad combines crunchy corn, celery, tender pasta, shredded chicken, green onions, and creamy avocado in a creamy mayonnaise-based buffalo sauce. If you love the bold and delicious flavors of buffalo sauce, you’ll love this easy pasta salad. It’s the perfect lunch or summer side dish!
Servings: 6 servings
Ingredients
- 2 ears corn on the cob husked and cleaned
- 8 ounces pasta
- 1 cup buffalo sauce
- ½ cup mayonnaise
- ½ teaspoon sugar
- 2 cups chicken cooked and shredded
- ½ cup diced celery
- ½ cup green onions sliced
- ½ cup blue cheese crumbled
- 1 large avocado cubed
Instructions
- Bring a large pot of water to a boil over high heat. Add the corn and cook for 10 minutes. Remove and set aside to cool. Once cool enough to handle, slice the corn off the cob.
- Heat a large pan over medium-high heat. Add the corn to the skillet and cook, stirring often until lightly charged and sizzling. Remove and set aside to cool.
- In the meantime, cook the pasta in the same pot of boiling water that was used to cook the corn. Cook until al dente, approximately 1-2 minutes less than the package instructions. Drain and rinse well with cold water. Set aside.
- In a large bowl, whisk together the buffalo sauce, mayonnaise, and sugar, then add the cooled pasta, corn, shredded chicken, celery, green onions, and cheese.
- Just before serving, gently toss in the avocado and serve with minced chives, blue cheese crumbles, and a dash of buffalo sauce if desired
Notes
- Transfer leftovers to an airtight container and keep stored in the refrigerator for up to three days.
Nutrition
Calories: 430kcal | Carbohydrates: 38g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 1504mg | Potassium: 439mg | Fiber: 4g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1mg
