This creamy crowd-pleasing pasta salad features the tantalizing flavors of Buffalo chicken with a healthy dose of vegetables. Bring it to your next potluck or picnic, or whip it up for game day.

Hilary Meyer
Source:, June 2018


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Cook noodles according to package directions. Drain and rinse under cold water to cool.

  • Meanwhile, whisk together mayonnaise, yogurt, hot sauce and vinegar in a large bowl. Stir in the noodles, chicken, scallion whites, celery, carrot and blue cheese. Garnish with scallion greens and serve.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

237 calories; protein 14.1g; carbohydrates 18.3g; dietary fiber 2.6g; sugars 1.7g; fat 12.1g; saturated fat 3.7g; cholesterol 32.3mg; vitamin a iu 1762.6IU; vitamin c 5.9mg; folate 26.8mcg; calcium 93.4mg; iron 1.4mg; magnesium 41.5mg; potassium 232.1mg; sodium 360.4mg; thiamin 0.1mg.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My family loved this pasta salad. It's best if you make and then put in the frig overnight. Read More
Rating: 5 stars
Easy and delicious recipe but I did modify it a wee bit. I skipped the bleu cheese completely. I also used the vinegar and hot sauce in a different way. I added a tablespoon of butter and pressed in two cloves of garlic. I then microwaved that until the butter melted in (30 seconds) and then coated the shredded chicken with that mixture. The celery and carrot went in with the yogurt/mayo mix. Not really sure it made a difference other than the yogurt/mayo remaining a whitish color. Best way sum it up; I would make this again. Read More
Rating: 5 stars
If you love Buffalo you'll love this! Read More
Rating: 4 stars
Omitted the vinegar since yogurt was used and it was tangy enough. Don't like Bleu cheese so swapped it for a Mexican mix cheese. Very yummy! Read More