Start by filling a large pot with water, adding a pinch of salt, and bringing it to a boil. Once boiling, add the rotini pasta and cook for about 8 minutes or until it reaches al dente texture—firm to the bite but not too hard. Drain the pasta in a colander and rinse it under cold water to stop the cooking process and help it cool down. This will also prevent the pasta from sticking together while it’s chilling in the fridge.

In a large mixing bowl, whisk together the blue cheese dressing, mayonnaise, and buffalo wing sauce. Add the salt and black pepper, and stir until the mixture is smooth and well-combined. This creamy dressing will provide the perfect balance of richness and heat for the pasta salad. Make sure to taste it before adding the pasta to ensure it has the flavor profile you want, adjusting the seasoning or buffalo sauce as needed.

Add the cooled pasta, diced chicken strips, red onion, and bell peppers to the bowl with the dressing. Toss everything together gently but thoroughly, making sure each piece of pasta is coated with the creamy, spicy dressing. If you like a bit of crunch, feel free to add in some diced celery or even shredded carrots for extra texture.

Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour. This gives the flavors time to meld together, making the salad even more delicious when served. The longer it sits, the more the ingredients absorb the dressing, creating a flavorful dish that’s perfect for serving at parties or as a side dish to any main meal.