Buffalo Chicken Pasta Salad
Ingredients
16 oz pkg bow-tie pasta
1 1 oz package dry buttermilk dressing mix i.e. Hidden Valley
1 1/2 cups mayonnaise
1 cup buttermilk
1/3 cup buffalo wing sauce [more or less to taste]
1 small red bell pepper finely diced
5 green onions thinly sliced
1 rib celery finely diced
3 cups roughly chopped roasted chicken
4 oz crumbled blue cheese
2 Tbsp chopped cilantro
black pepper to taste
Instructions
Cook the pasta in salted water per the instructions on the package until al dente.
While the pasta is cooking, whisk together the buttermilk dressing mix, mayonnaise, buttermilk and hot wing sauce. Add the diced vegetables and mix well.
Drain the pasta, then add to the bowl along with the chicken and chopped cilantro.
Season with black pepper to your taste. Stir and chill for 10 minutes.
Remove from the fridge and add the blue cheese crumbles. Return to fridge to chill for 6 hours or overnight.
Stir well and adjust the mayonnaise if needed, just before serving.
Notes
Cubes of monterey jack or a sharp white cheddar cheese can be substituted for the blue cheese, if preferred.