Buffalo Chicken Pasta Salad

5 from 4 votes

The flavor of this Buffalo Chicken Pasta Salad is completely and totally addicting! The tang and bite of Frank’s Red Hot Sauce comes through with the tender pasta and is a zesty twist on a classic side dish. And, it's the perfect solution for using up leftover chicken. Enjoy a refreshing combination of flavors and textures in this cold salad recipe

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 165kcal

Author Shelby Law Ruttan

Equipment

Ingredients

8 ounces dried rotini pasta cooked according to package directions
2 stalks celery diced
1 green onion thinly sliced, including green top
⅓ cup roasted red pepper
2 cups cooked chicken diced
½ cup mayonnaise
2-3 tablespoon Frank's Red Hot Sauce
1 teaspoon Worcestershire Sauce
1 teaspoon Roasted Red Pepper Brine (the juice the peppers are in)
2 tablespoon blue cheese crumbles crumbled

Instructions

In a large pot, over medium-high heat, cook pasta according to package directions until al dente. Rinse in cold water and set aside to allow to come to room temperature.
In a small bowl, combine the mayonnaise, hot sauce Worcestershire sauce, roasted red pepper brine, and blue cheese crumbles.
In a large bowl, toss together the cooked pasta, celery, onion, roasted red pepper, and chicken in.
Pour the salad dressing over top of the pasta mixture and stir to combine.
Refrigerate up to 2 hours before serving.

Nutrition