tangy buffalo chicken pasta salad

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• 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.