Tangy Buffalo Chicken Pasta Salad

Tangy Buffalo Chicken Pasta Salad

6
Grumpy's Honeybunch 116

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

Ingredients 1 h {{adjustedServings}} servings 329 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 28.9g
  • 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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Directions

  • Prep

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  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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Footnotes

  • Cook's Note:
  • Cooking time is based on how long it takes to cook the pasta and chicken for this dish. Times will vary for different pastas. Chicken and pasta should be cooled before mixing in the other ingredients. Depending on how wet you like your salad, you may want to adjust the amount of mayonnaise and hot sauce to taste. Double this recipe if you are serving a crowd. This will go fast and leave people wanting for more.
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Reviews 6

  1. 10 Ratings

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Sarah Jo
1/29/2013

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
1/18/2013

Delicious

Sunnymtnmom
5/26/2013

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 changes ... The recipe would work well as written. We also ate it before chilling (couldn't wait!).