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Buffalo Chicken Pasta Salad


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  • 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



Step 1

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.

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