Pasta salad. The one simple dish that makes an appearance at just about every summer cookout, gathering etc. I know for me it’s always a great go-to dish that I can make ton of and everyone’s sure to enjoy. I’ve been making my usual pasta salad all summer, which is delicious, but I decided it was time to switch it up a bit and try something different. I searched online and came across an interesting recipe for buffalo chicken pasta salad. I went ahead and decided to give it a whirl and it turned out to be a big hit, especially served along with the refreshing Skinny Watermelon Smash summer cocktail! This pasta salad had the perfect kick of spice without being too spicy, and it looked impressive too!
Buffalo Chicken Pasta Salad
Serves 8-10 as a side dish
(Slightly adapted from Snappy Gourmet)
16 ounces cooked whole wheat pasta (I used rotini)
1/3 cup Frank’s hot sauce
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
2 cups precooked chicken breast, shredded (I boiled one large chicken breast)
1/2 cup crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
Set aside cooked (cooled) pasta and shredded chicken breast.
Whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.
Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in dressing until desired amount.
Refrigerate until served.