Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad
Buffalo Chicken Pasta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 1

    pound rigatoni noodles

  • 1

    pound cooked chicken, diced (I love using leftover wing meat)

  • 4

    stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish

  • 1/2

    bunch green onions, green parts only, sliced (about 1/2 cup)

  • 1 1/2

    cups mayonnaise

  • 1/2

    cup crumbled blue cheese

  • 5

    tablespoons lemon juice

  • 3

    tablespoons Dijon mustard

  • 2 to 4

    tablespoons hot sauce

  • 2

    tablespoons

Directions

In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well. In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving. Read more at: http://www.foodnetwork.com/recipes/damaris-phillips/buffalo-chicken-pasta-salad.html?oc=linkback

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