Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8–10 minutes until al dente, stirring occasionally. Once cooked, drain in a colander and cool under cold running water.

In a large mixing bowl, combine the blue cheese dressing and Buffalo sauce. Whisk together until smooth and creamy, adjusting the Buffalo sauce to taste.

Add the cooled rotini pasta to the bowl with the dressing, followed by the cooked chicken strips, diced red onion, and chopped bell peppers. Gently toss everything to coat evenly.

Transfer the mixed pasta salad into an airtight container. Chill in the refrigerator for at least 30 minutes before serving.

Once chilled, gently stir the pasta salad and transfer to a serving bowl. Garnish with fresh herbs if desired.