Tangy Buffalo Chicken Pasta Salad recipe

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Ingredients

1 (8 ounce) package rotini pasta
2 cups cubed cooked chicken
2 stalks celery, diced
⅓ cup jarred roasted red pepper, drained (reserve juice) and chopped
1 green onion, thinly sliced
½ 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

Nutrition Info

329.4 calories
carbohydrate: 28.9 g
cholesterol: 30.4 mg
fat: 18 g
fiber: 1.6 g
protein: 12.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 346.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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