Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
Meanwhile, prepare the celery, cheese (if using), and onion. Add to the serving bowl with the pasta.
In a medium bowl, whisk together the mayonnaise, buffalo sauce, cilantro, vinegar, salt, and pepper.
Pour the dressing over the salad and toss to coat. Taste and season with more buffalo sauce, salt, pepper, etc. if desired.
Refrigerate until ready to serve. This pasta salad tastes even better after it's been refrigerated for a day and the flavors have had a chance to meld, so feel free to prepare it in advance.
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.