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Buffalo Chicken Pasta Salad

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  • Level: Easy
  • Total: 3 hr 40 min (includes cooling and chilling times)
  • Active: 15 min
  • Yield: 8 servings
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Kosher salt

1 pound rigatoni noodles 

1 pound cooked chicken, diced (I love using leftover wing meat)

4 stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish

1/2 bunch green onions, green parts only, sliced (about 1/2 cup) 

1 1/2 cups mayonnaise 

1/2 cup crumbled blue cheese 

5 tablespoons lemon juice 

3 tablespoons Dijon mustard 

2 to 4 tablespoons hot sauce 

2 tablespoons dark, dark, DARK beer 

2 tablespoons honey 

1 teaspoon ground black pepper 

1 teaspoon cayenne (or togarashi if you have it!) 


  1. In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well.
  2. In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed.
  3. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving.