BLT Buffalo Chicken Pasta Salad.

BLT Buffalo Chicken Pasta Salad. It’s an almost no-cook dinner that comes together in minutes with double the crispy bacon, spicy buffalo chicken, romaine, cherry tomatoes, sharp cheddar, and pasta, all tossed in my creamy Jalapeño Basil Ranch. Perfect for backyard dinners, cookouts, and before we know it, game day too.

Our history with pasta salad is kind of funny. If my dad made it, my mom and I loved it. But if it was sitting on the table at one of our big family parties back in Cleveland (which I kind of miss!), we almost always skipped it.

To be fair, I never actually tried those classic, mayo-heavy pasta salads. I simply followed my mom’s lead. Besides, there were always cheesy potatoes, corn on the cob, my Nonnie’s cornbread (definitely made from a Jiffy box, but so good), plus ribs, grilled chicken, burgers, and kebabs to pile onto my plate instead.

To this day, neither of us is a fan of the traditional version. But over the years, I’ve realized pasta salads can be so much more.

I’ve made everything from Caprese and Caesar to broccoli burrata pasta salad, and I love them all. In the summer, they’re some of my favorite meals to throw together. I usually serve mine warm because that’s just how we like them. I’ll never understand cold soup. I know people love it, but it’s just not for me.

Today’s version might be my favorite yet. Homemade Jalapeño Basil Ranch, buffalo chicken, crispy bacon, fresh cherry tomatoes, romaine, and plenty of sharp cheddar all tossed together into one seriously delicious salad. I always finish mine with crumbled blue cheese because, if you know me, you know buffalo and blue cheese belong together. Of course, leave it out if it’s not your thing. Make the salad you’ll love most.

I’ve been so excited to share this one because I knew it would be perfect for the 4th of July. It’s made for backyard dinners, cookouts, and those hot summer nights when you’re picking at leftovers while cleaning up after everyone heads home. Honestly, it’s great all the way into football season. Game day, here we come!

These are the details

Ingredients

The Jalapeño Ranch

• sour cream or plain Greek yogurt
• mayo
• buttermilk
• basil
• dill
• chives
• onion powder
• garlic powder
• pickled jalapeños

The Salad

• short cut pasta (Gemelli pasta or bow ties are great options)
• buffalo sauce (I like to make mine at home)
• cooked shredded chicken
• cheddar cheese
• spicy cheddar cheese (this second cheese is optional, but we do love it! I buy the Rattlesnake Cheddar from Whole Foods)
• romaine lettuce
• cherry tomatoes
• chopped basil and cilantro
• cooked bacon

From the Kitchen

You’ll need a large pot for cooking the pasta, a colander for draining, a large serving bowl for tossing everything together, and a glass measuring cup or mason jar to whisk the ranch dressing. You can even make the dressing right in the salad bowl to save yourself a dish.

The Steps

Step 1: Make the Jalapeño Basil Ranch

Always start with the ranch. I know it’s tempting to grab a bottle from the store, but homemade is what makes this salad so special. It’s creamy, herby, a little spicy, and so much fresher than anything you’ll buy. Simply whisk everything together in a measuring cup or mason jar until smooth. Taste and adjust the salt, or add an extra splash of jalapeño brine if you love a little more tang. My sister always requests it that way!

Tip: Make the ranch a day ahead if you have time. The flavors have a chance to meld, and it tastes even better the next day.

Step 2: Cook the Pasta

Cook the pasta in generously salted water until al dente—something I learned in Italy. You want it to have a little bite since it’ll continue soaking up the buffalo sauce and ranch. Drain well, but don’t rinse it. Toss the warm pasta immediately with the buffalo sauce so every twist gets coated in that buttery, spicy flavor.

My Tip: Gemelli is my favorite here, because all those little twists hold onto every bit of sauce, but bow ties work just as well.

Step 3: Build the Salad

Add the shredded chicken, cheddar, romaine, cherry tomatoes, and as much ranch as you’d like to the warm pasta. Toss until everything is evenly coated, then finish with plenty of crispy bacon and fresh herbs.

If you’re like me, add a handful of crumbled blue cheese too. Buffalo and blue cheese are a combination I’ll never skip, but if it’s not your thing, simply leave it out. This salad is easy to make your own.

Step 4: Serve and Enjoy

This salad is delicious served while the pasta is still a little warm or chilled straight from the fridge. That’s one of the reasons I love making it in the summer. I can prep almost everything ahead, then toss it together just before everyone arrives.

For backyard dinners, serve it alongside grilled burgers, steaks, or barbecue chicken, plus plenty of corn on the cob. Add a big bowl of watermelon, a pitcher of margaritas or fresh lemonade, and you’ve got the easiest summer menu.

Entertaining Tip: Wait to add the bacon until just before serving so it stays perfectly crispy. And if you’re feeding a crowd, make extra. Trust me—everyone always wants more bacon.

If you’re serving this for the Fourth of July or a summer cookout, keep an extra batch of ranch on the side so everyone can drizzle on as much as they’d like.