"A twist on pasta salad to satisfy that Buffalo-chicken craving!" — Grumpy's Honeybunch
Watch video tips and tricks
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!).
* 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
See how to make a healthy Asian-inspired pasta salad with chicken.
See how to make chicken with vegetables in a creamy cheese sauce.
Learn how to make an amazingly simple orzo and chicken pasta dish.