Tangy Buffalo Chicken Pasta Salad Food

BUFFALO CHICKEN PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

BUFFALO CHICKEN PASTA SALAD

Steps:

• 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.

BUFFALO CHICKEN PASTA

Steps:

• Cook pasta according to directions.
• While pasta is cooking, prepare chicken with spices and cook in oil.
• When chicken is about 1/2 cook through, add the onion, celery, and saute until chicken is fully cooked.
• Now add the hot sauce and saute with chicken for about 2 minutes.
• Combine mayo, dressing, and milk in medium bowl. Add to skillet and heat through and stir to combine.
• Toss with pasta.

BUFFALO CHICKEN PASTA

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until chicken is tender, 4-5 hours. Cook pasta according to package directions for al dente; drain., Remove slow cooker insert. Stir in cheese until melted. Add pasta, sour cream and ranch dressing. If desired, top with celery.

BUFFALO CHICKEN PASTA SALAD

Steps:

• Cook pasta per package instructions, rinse with cold water.
• While the pasta is cooking chop half of a red onion, 5 stalks of celery, and half of a precooked whole chicken into equal size small pieces. Add all of these to a large mixing bowl along with the container of blue cheese crumbles.
• In a separate bowl whisk together the hot sauce and olive oil, I use an immersion blender as these two items are not easy to combine. If you are using a whisk slowly add the olive oil while mixing.
• Add the pasta and sauce to the large mixing bowl and mix well but don't destroy the pasta. You are looking to get all the little bits of goodness to get into the ridges of the pasta.
• For best results chill until cool. Depending on the hot sauce and your tastes you can always add more hot sauce, or add some blue cheese dressing to adjust the flavor.

TANGY BUFFALO CHICKEN PASTA SALAD

Steps:

• 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.

BUFFALO CHICKEN PASTA SALAD

Steps:

• Cook penne according to package directions. Meanwhile, in a large bowl, combine the chicken, carrots and celery. In a small bowl, whisk the hot sauce, oil, lemon juice, onion and garlic powders and celery salt., Drain pasta and rinse in cold water. Add to chicken mixture. Pour dressing over salad; toss to coat. Stir in blue cheese. Cover and refrigerate until serving.