“A twist on pasta salad to satisfy that Buffalo-chicken craving!” - by Grumpy's Honeybunch
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 329 cal
- 16%
- Fat
- 18 g
- 28%
- Carbs
- 28.9 g
- 9%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
Sarah Jo
"I did not have gorgonzola cheese, I substituted equal amounts bleu cheese. I used chopped chicken thigh meat (discounted meat sale) added a little more chopped green onion and some fresh ground pepper..." See more. I made this last night so it would have time to sit over night. VERY tasty pasta salad. NOTE: I buy my jarred roasted red pepper at the Dollar Tree. Cheap and tastes just as good as the expensive brands!"
Sunnymtnmom
"Very simple summer salad, and flavorful! I added green peas and red onion, used raw red pepper instead of the roasted red peppers, and substituted yogurt for half the mayo ... but those are small ch..." See moreanges ... The recipe would work well as written. We also ate it before chilling (couldn't wait!)."
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