Recipe by Grumpy's Honeybunch
"A twist on pasta salad to satisfy that Buffalo-chicken craving!"
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1 (8 ounce) package
cubed cooked chicken
jarred roasted red pepper, drained (reserve juice) and chopped
green onion, thinly sliced
mayonnaise (such as Hellmann's®/Best Foods®)
hot pepper sauce (such as Frank's RedHot®), or to taste
crumbled Gorgonzola cheese
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!
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!).
Great recipe! I did increase the amount of onions and hot sauce as we like our food spicy. Will make again!
Very good salad. Everyone loved it at our BBQ. I went by the recipe and it wasn't very buffalo chicken tasting. It was very mild. So I put half into a bowl for my guests who didn't like "hot" food and then in a small bowl I mixed some ranch and buffalo sauce and poured it into the salad and it was amazing! I also decided to then double the ingredients except for the noodles and I liked it much better.
I usually like roasted red peppers, but not in this. If I make it again I will dice a fresh red bell pepper. And more cheese!
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Buffalo Chicken Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 162
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