Buffalo Chicken Pasta Salad
Servings 12 servings
Calories 424kcal
Ingredients
- 16 oz pkg bow-tie pasta
- 1 1 oz package dry buttermilk dressing mix i.e. Hidden Valley
- 1 1/2 cups mayonnaise
- 1 cup buttermilk
- 1/3 cup buffalo wing sauce [more or less to taste]
- 1 small red bell pepper finely diced
- 5 green onions thinly sliced
- 1 rib celery finely diced
- 3 cups roughly chopped roasted chicken
- 4 oz crumbled bleu cheese
- 2 Tbsp chopped cilantro
- black pepper to taste
Instructions
- Cook the pasta in salted water per the instructions on the package until al dente.
- While the pasta is cooking, whisk together the buttermilk dressing mix, mayonnaise, buttermilk and hot wing sauce. Add the diced vegetables and mix well.
- Drain the pasta, then add to the bowl along with the chicken and chopped cilantro.
- Season with black pepper to your taste. Stir and chill for 10 minutes.
- Remove from the fridge and add the blue cheese crumbles. Return to fridge to chill for 6 hours or overnight.
- Stir well and adjust the mayonnaise if needed, just before serving.
Notes
Cubes of monterey jack or a sharp white cheddar cheese can be substituted for the blue cheese, if preferred.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 31g | Protein: 16g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 563mg | Potassium: 325mg | Fiber: 2g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 1mg