Bring a large pot of salted water to a rolling boil over high heat. Add your pasta and cook for about 7 to 8 minutes, or until slightly softer than al dente.

Drain the pasta in a colander and rinse it under cold water to stop the cooking process before allowing it to cool completely.

In a large mixing bowl, combine the cooled pasta with shredded chicken. Pour in the buffalo sauce and gently toss until evenly coated.

Toss in chopped vegetables, such as celery and bell peppers, and stir thoroughly to distribute evenly.

In a separate bowl, whisk together Greek yogurt and blue cheese until smooth. Optionally, add salt or apple cider vinegar for extra kick.

Pour the creamy dressing into the buffalo pasta salad and gently fold the mixture until fully coated.

Taste and season with salt, pepper, or more buffalo sauce, then cover and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle stir before serving cold or at room temperature.