Tangy Buffalo Chicken Pasta Salad Recipe

Tangy Buffalo Chicken Pasta Salad Recipe

  • 1 (8 ounce) package rotini pasta
  • 2 cups cubed cooked chicken
  • 2 stalks celery, diced
  • 1/3 cup jarred roasted red pepper, drained (reserve juice) and chopped
  • 1 green onion, thinly sliced
  • 1/2 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
  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.
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