1. 1. Cook the Pasta to Perfection: Bring a large pot of salted water to a rolling boil. Add your protein pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps it mix better with the cold dressing.

2. 2. Prepare the Chicken: While the pasta is cooking, ensure your cooked chicken is ready. Shred or dice it into bite-sized pieces. If using a rotisserie chicken, simply pull the meat off the bones. If you’re cooking chicken breasts, boil or bake them until cooked through, then shred with two forks or dice.

3. 3. Whisk Together the Creamy Buffalo Dressing: In a large mixing bowl, combine the buffalo sauce, plain Greek yogurt, mayonnaise, and ranch dressing. Whisk these ingredients together until the mixture is smooth and well combined. Taste and adjust the seasoning with salt and black pepper as needed. You want a creamy, tangy, and slightly spicy dressing.

4. 4. Combine All the Main Ingredients: Add the cooled, drained pasta, shredded or diced chicken, finely chopped celery, and finely chopped red onion to the bowl with the buffalo dressing.

5. 5. Gently Toss to Coat: Using a large spoon or spatula, gently toss all the ingredients together until the pasta and chicken are evenly coated with the creamy buffalo dressing. Make sure everything is well distributed.

6. 6. Chill and Garnish: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. Before serving, sprinkle with crumbled blue cheese (if using) and fresh chopped parsley or chives for a pop of color and freshness.