Tangy Buffalo Chicken Pasta Salad2 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 329 cal
- 18 g
- 28.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Delicious..." See more"
"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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