Gluten-Free Buffalo Chicken Protein Pasta Salad
I love a good pasta salad, and this Gluten-free Buffalo Chicken Protein Pasta Salad doesn’t disappoint. Loaded with protein, quick and easy to make, and perfect for meal prep and a portable meal.
It’s creamy, flavorful, packed with protein, and loaded with vegetables without feeling overly heavy. The buffalo dressing adds plenty of flavor while the chopped vegetables keep the texture fresh and balanced.
This recipe is gluten-free, dairy-free, and easy to prep ahead for busy weeks. It works well for lunches, quick dinners, or meal prep, and the flavors get even better after it sits in the fridge for a bit.
If your family likes buffalo chicken, this pasta salad is worth adding to the meal rotation.
Why You’ll Love This Recipe
- Gluten-free, dairy-free, nut-free, egg-free
- 36 grams of protein per serving
- Easy to prep ahead
- Packed with vegetables
- Family-friendly flavors
- Great for lunches or dinners
- Perfect for meal prep
Ingredients
- Gluten-Free Pasta – Short pasta shapes like rotini or fusilli work best because they hold onto the dressing well. I use Banza chickpea pasta to make this a high-protein meal. You can use another gluten-free pasta of your choice, but keep in mind if it’s not chickpea, it will be lower in protein.
- Chicken – Cooked chicken keeps this high in protein and makes it extra filling. Rotisserie chicken is a great shortcut and is what I use to make this dish come together quickly. But, you can also roast your own chicken with a basic recipe like my Blackened Chicken.
- Carrots – Shredded carrots add crunch and a little sweetness that balances the buffalo sauce. I recommend shredded carrots for the best texture.
- Bell Pepper – Red bell pepper adds freshness, texture, and color. I like them finely chopped, which I do with my veggie chopper easily.
- Corn – Corn works really well with buffalo flavor and adds a little sweetness. Canned or frozen both work well.
- Broccoli – Finely chopped broccoli blends in nicely and adds extra vegetables without overpowering the salad. Trust me – I do NOT like raw broccoli, but cut finely it works great in this dish! I finely chop it with my food processor to get it nice and small quickly.
- Green Onions – These add brightness and extra flavor.
- Dairy-Free Buffalo Dressing – A simple dressing made with dairy-free mayo, buffalo sauce, lemon juice, garlic powder, and honey keeps the salad creamy and flavorful.
- Cilantro – Optional, but I like it for an extra pop of freshness.
- Garlic salt – finishes the dish, to taste.
How to Make It
Step 1: Cook the Pasta
Cook the gluten-free pasta according to package directions. Rinse with cold water and drain well.
Step 2: Prep the Vegetables
While the pasta is cooking, prep the veggies. Finely chop the broccoli, bell pepper, and green onions. Shred the carrots if needed.
Keeping everything chopped small helps the salad mix together evenly.
Step 3: Make the Dressing
In a small bowl, whisk together:
- dairy-free mayo
- buffalo sauce
- lemon juice
- garlic powder
- honey
- salt
- pepper
Step 4: Toss Everything Together
Add the cooked pasta, chicken, vegetables, and dressing to a large bowl.
Mix until everything is evenly coated.
Step 5: Chill and Serve
For the best flavor, refrigerate for 15–30 minutes before serving.
Tips for the Best Buffalo Chicken Pasta Salad
Chop the Vegetables Small
Smaller pieces help the salad feel balanced and make it easier for kids to eat.
Don’t Overcook the Pasta
Gluten-free pasta can become soft quickly, so cook it just until done.
Adjust the Heat
If your family prefers a milder buffalo flavor, use a little less buffalo sauce and add extra mayo.
Let It Chill
The flavor gets better after the salad sits for a bit.
Dietary Options
This recipe is:
- Gluten-free
- Dairy-free
- Nut-free
Egg-Free Option
Use an egg-free mayo alternative.
Higher Protein Option
Use chickpea pasta or add extra chicken.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If the pasta absorbs some of the dressing, stir in a little extra mayo or buffalo sauce before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes. This pasta salad works really well for meal prep and can easily be made a day ahead.
What’s the best gluten-free pasta to use?
Rotini and fusilli hold up best in pasta salads because they keep their texture and hold the dressing well. I use Banza chickpea pasta to make this a high-protein meal. You can use another gluten-free pasta of your choice, but keep in mind if it’s not chickpea, it will be lower in protein.
Can I use rotisserie chicken?
Yes. Rotisserie chicken makes this recipe much quicker and easier for busy nights. Rotisserie chicken is a great shortcut and is what I use to make this dish come together quickly. But, you can also roast your own chicken with a basic recipe like my Blackened Chicken.
Is this buffalo chicken pasta salad spicy?
It has some heat, but you can easily adjust it depending on your buffalo sauce and how much you use. I am a spice weenie and used mild buffalo sauce the first time I made this. But, I didn’t notice the heat at all. I liked it better with at least regular (medium) heat buffalo sauce.
Can I add more vegetables?
Yes. Cucumbers, extra bell peppers, or additional broccoli all work well here.
Other Gluten-Free Dairy-Free Recipes You’ll Love
- Italian Pasta Salad
- Viral Crispy Protein Pasta Salad
- Street Corn Pasta Salad
- Dairy-free Southwest Chicken Salad
- Copycat Chipotle Salad Bowl
Gluten-free Buffalo Chicken Protein Pasta Salad
Ingredients
- 12 ounces gluten-free pasta use chickpea pasta like Banza for highest protein
- 1 whole rotisserie chicken about 3 cups chopped; or other cooked, cubed chicken - see notes
- 1 cup shredded carrots
- 1 large red bell pepper finely chopped
- 3/4 cup broccoli florets fresh, finely chopped; optional
- 3/4 cup frozen fire-roasted corn or can use canned, drained; can also use sweet corn
- 3 green onions finely chopped, green and white parts
- 1/4 bunch cilantro chopped then measured (about 1/4 c finely chopped), optional
- Garlic salt to taste
Dressing
- 1/2 cup mayo
- 1/3 cup buffalo sauce you choose the heat - mild, medium, or HOT
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the gluten-free pasta according to package directions, but 1 minute less than the lowest time recommended. Keeping it slightly al dente will prevent it from falling apart in the fridge.. Rinse with cold water and drain well.
- Finely chop the broccoli, bell pepper, and green onions. Shred the carrots if needed. I do the broccoli in my food processor and buy the carrots pre-shredded.Keeping everything chopped small helps the salad mix together evenly.
- In a small bowl, whisk together:dairy-free mayo, buffalo sauce, lemon juice, garlic powder, honey, salt, pepper. Honey is a pain to measure in teaspoons, so I just estimate and drizzle it in.
- Add the cooked pasta (make sure it's cooled), chicken, vegetables, and dressing to a large bowl.Mix until everything is evenly coated.
- For the best flavor, refrigerate for 15–30 minutes before serving.Store leftovers in an airtight container in the refrigerator for up to 4 days. If the pasta absorbs some of the dressing, stir in a little extra mayo or buffalo sauce before serving.
Video
Notes
Nutrition
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