Tangy Buffalo Chicken Pasta Salad

A twist on pasta salad to satisfy that Buffalo-chicken craving!

INGRIDIENT

1 (8 ounce) package rotini pasta

2 cups cubed cooked chicken

2 stalks celery, diced

⅓ cup jarred roasted red pepper, drained (reserve juice) and chopped

1 green onion, thinly sliced

½ 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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 329 calories; protein 12.3g; carbohydrates 28.9g; fat 18g; cholesterol 30.4mg; sodium 346.6mg.

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