- 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
- 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.
- 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.
05/05/2018
recipepes.com
Tangy Buffalo Chicken Pasta Salad, recipe
PT15M
PT1H
5
455 calories