Buffalo Chicken Pasta Salad
pkg bow-tie pasta
[0.4 oz] pkg dry buttermilk dressing mix [I used Hidden Valley]
buffalo wing sauce [more or less to taste]
small red bell pepper
small green onions
roughly chopped roasted chicken
crumbled blue cheese
black pepper to taste
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.
Refrigerate for several hours before serving.
Stir and adjust the mayonnaise if needed just before serving.
Cubes of monterey jack or a sharp white cheddar cheese can be substituted for the blue cheese, if preferred.