Buffalo Chicken Pasta is the perfect summer side dish! It’s zesty and full of chopped chicken breasts, blue cheese, fusilli pasta and veggies tossed with a spicy Buffalo Blue Cheese Dressing!
For the Buffalo Blue Cheese Dressing:
1 cup sour cream
1/2 cup mayonnaise
3/4 cup crumbled blue cheese
1/2 tsp sea salt
1 Tbsp minced chives
1 clove garlic, minced
1/4 cup hot sauce ( I used Frank’s Red Hot Sauce)
1 tsp Worcestershire sauce
1/2 tsp onion powder
For the Pasta Salad:
8 ounces cooked fusilli pasta (cook according to pkg directions) drained & rinsed thoroughly with cold water
1/2 cup thinly sliced celery (about 2–3 stalks)
1/2 cup minced red bell pepper (about 1/2 a pepper)
1 and 1/2 cups chopped cooked chicken breast
minced chives, crumbled blue cheese, additional hot sauce if desired
Prepare the Buffalo Blue Cheese Dressing:
Combine all of the dressing ingredients in a large bowl and stir well. Set aside.
Prepare the Salad:
Cook the pasta according to the package directions. When pasta is done, drain in a colander. Immediately rinse with cold water until pasta is cold to the touch and not much starch is rinsing from it any longer. Drain the pasta well before proceeding.
In a large bowl combine the cooked pasta, celery, red pepper, chopped chicken and 1 cup of the dressing. Toss the salad until the pasta is well coated with the dressing and veggies are evenly distributed. Reserve remaining dressing for drizzling over salad at serving time, if desired.
Chill the pasta salad for at least 4 hours before serving.
Use your favorite Hot Sauce in the recipe if you don’t have Frank’s!
Be sure to rinse the cooked pasta thoroughly with the cold water. If the pasta isn’t well rinsed, the starch that accumulates on it during cooking will result in sticky pasta that may clump in the salad. Rinsing the pasta with cold water also stops the cooking process and prevents the pasta from becoming mushy.
- Category: Dinner
- Method: Boil
- Cuisine: American
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