Name: Buffalo Chicken Pasta Salad with Creamy Greek Yogurt
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 8 oz rotini or penne pasta (about 2 cups cooked); 2 cups cooked shredded chicken breast (about 1 lb); 1 cup buffalo wing sauce (store‑bought or homemade); 1 cup plain Greek yogurt (full‑fat or 2%); 2 tbsp mayonnaise (optional, for extra creaminess); 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (adjust to taste); 1/2 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley; 1/4 cup sliced green onions; Salt and black pepper to taste; Optional: 1/4 cup crumbled blue cheese for topping

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I was craving something bold and comforting, and the idea of a buffalo chicken pasta salad with a creamy Greek yogurt twist hit the spot. Imagine tender pasta, zesty buffalo sauce, and a cool, tangy yogurt dressing all mingling together. It’s a quick lunch, a picnic staple, or a crowd‑pleasing side for any gathering.

Why You’ll Love This Recipe

Fast and easy—under 30 minutes from start to finish.
Balanced flavors: spicy, creamy, and fresh.
High protein from chicken and Greek yogurt.
Versatile—works as a main or side.
Leftovers taste great the next day.

Ingredients

8 oz rotini or penne pasta (about 2 cups cooked)
2 cups cooked shredded chicken breast (about 1 lb)
1 cup buffalo wing sauce (store‑bought or homemade)
1 cup plain Greek yogurt (full‑fat or 2%)
2 tbsp mayonnaise (optional, for extra creaminess)
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (adjust to taste)
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup sliced green onions
Salt and black pepper to taste
Optional: 1/4 cup crumbled blue cheese for topping

How to Make Buffalo Chicken Pasta Salad with Greek Yogurt

Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain, rinse under cold water, and set aside to cool.
Prepare the chicken. If you haven’t already, shred the cooked chicken breast into bite‑sized pieces. Toss the chicken with 1/2 cup of the buffalo sauce, letting it coat evenly.
Make the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise (if using), remaining buffalo sauce, lemon juice, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until smooth.
Combine. In a large mixing bowl, add the cooled pasta, buffalo chicken, and the yogurt dressing. Gently fold until everything is evenly coated.
Add extras. Stir in the shredded cheddar, parsley, and green onions. Taste and adjust seasoning if needed.
Chill. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serve. Sprinkle crumbled blue cheese on top if desired. Serve chilled or at room temperature.

Tips for Best Results

Use a high‑quality buffalo sauce for the best kick—homemade or a reputable brand.
Rinse pasta under cold water to stop the cooking process and keep it from sticking.
For a dairy‑free version, replace Greek yogurt with coconut yogurt and omit the cheddar.
Keep the salad cold by storing it in an airtight container in the fridge.
If you like a milder flavor, reduce the cayenne pepper or use a milder hot sauce.

Variations

Veggie Boost: Add diced bell peppers, cucumbers, or cherry tomatoes for extra crunch.
Protein Swap: Use grilled shrimp or tofu instead of chicken for a different protein source.
Cheese Swap: Replace cheddar with mozzarella or pepper jack for a milder or spicier cheese flavor.
Herb Twist: Swap parsley for cilantro or basil for a fresh herbal note.

Storage

Store the salad in a sealed container in the refrigerator for up to 3 days. If you’re preparing it ahead, keep the dressing separate and mix just before serving to maintain freshness.