Looking for the perfect potluck pasta salad? The spicy sauce with the crisp coolness of this Buffalo Chicken Pasta Salad are a winning combination any day of the year, but especially for an outdoor summer gathering. Depending on your preference, you can take the spice level up or down.
Yield: Approx. 4-6 servings
2 cups dry Rotini Pasta, cooked to al dente, and chilled
1 chicken breast, cooked and shredded (about 1 cup)
4 stalks of celery, chopped (about 1 cup)
1 cup shredded carrot
1/2 cup bottled Ranch Dressing
2 Tbsp or more Buffalo sauce, like Frank’s Red Hot
2 Tbsp crumbled blue cheese
Mix together the ranch, blue cheese and buffalo sauce in a small bowl and set aside. Test the spiciness of the dressing and add more hot sauce to taste.
Toss the cooked and cooled pasta, shredded chicken, celery and carrot together in a large bowl.
Pour dressing over the pasta and stir until evenly coated.
Divide into bowl and serve.
You’ll always find a great selection of serveware at your local Old Time Pottery!
This recipe and images are courtesy of I Heart Nap Time.