Tangy Buffalo Chicken Pasta Salad

Tangy Buffalo Chicken Pasta Salad

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
Grumpy's Honeybunch
Recipe by  Grumpy's Honeybunch

“A twist on pasta salad to satisfy that Buffalo-chicken craving!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (6)

Rate This Recipe
Sarah Jo
23

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. 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!

johannah
16

johannah

Delicious

IDMomof2
5

IDMomof2

Great recipe! I did increase the amount of onions and hot sauce as we like our food spicy. Will make again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 28.9 g
  • 9%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Buffalo Chicken Salad

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