Tangy Buffalo Chicken Pasta Salad

2 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 1 hr

“A twist on pasta salad to satisfy that Buffalo-chicken craving!” - by Grumpy's Honeybunch

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

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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

Reviews (2)

Rate This Recipe

johannah

Jan. 18, 2013

"Delicious..." See more"

Sarah Jo

Jan. 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..." 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!"

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