In a medium bowl, combine the ranch dressing, buffalo sauce, and any additional spices you enjoy. Whisk until combined. I usually let this sit in the fridge to chill while I prepare the rest of the salad. This helps meld the flavors together beautifully.
Bring a large pot of about 12 cups of water to a rolling boil. Once boiling, add 1 tablespoon of salt and then the rotini pasta. Cook according to the package directions for al dente, which usually takes about 8 to 10 minutes. You'll know it's done when it's tender but still has a slight bite to it.
Once the pasta is cooked, drain it and rinse it under cold water for not more than 20 seconds. This step is crucial to stop the cooking process and to cool the pasta down quickly so it can be mixed with the other ingredients.
Set the cooled pasta aside in a large mixing bowl. This is where all the magic will happen! You want to make sure it's fully cooled to keep your salad fresh and crisp.
Add in the chopped chicken, thinly sliced celery, diced red pepper, grated carrot, and sliced green onions. Each ingredient adds a unique flavor and texture, making the salad not only delicious but visually appealing.
Now it's time to stir in the chilled dressing. I personally love adding it all, but feel free to adjust according to your preference. Toss everything together gently, ensuring each piece is coated with the dressing.
After mixing, season with more salt and pepper if needed. At this stage, feel free to taste and adjust the flavors to your liking. Sometimes, a little more buffalo sauce does the trick!
Let the salad chill in the fridge for at least 30 minutes before serving. This will allow the flavors to deepen and gives the salad a refreshing coolness.
Serve Easy Buffalo Chicken Pasta Salad in individual bowls or a large serving dish, and enjoy the burst of flavors with every bite!
