Tangy Buffalo Chicken Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A twist on pasta salad to satisfy that Buffalo-chicken craving! Ingredients:
1 (8 ounce) package rotini pasta |
2 cups cubed cooked chicken |
2 stalks celery, diced |
1/3 cup jarred roasted red pepper, drained (reserve juice) and chopped |
1 green onion, thinly sliced |
1/2 cup mayonnaise (such as hellmann's®/best foods®) |
2 tablespoons hot pepper sauce (such as frank's redhot®), or to taste |
2 tablespoons crumbled gorgonzola cheese |
1 teaspoon worcestershire sauce |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
2. Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.
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