Buffalo Chicken Pasta Salad
"I invented this recipe when I decided I wanted to fix something like buffalo wings for dinner, but wanted something that would be better when the weather is hot outside. I think this worked out very well."
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 8 ounces rotini pasta
- 8 ounces chicken strips (I use Tyson's Grilled Chicken Strips)
- 3⁄4 cup celery (minced)
- 1⁄2 cup green pepper (minced, you can use red, orange, or yellow if you prefer)
- 1⁄2 cup purple onion (minced)
- 2 eggs (Hard Boiled and chopped)
- 3⁄4 cup mayonnaise (I use low-fat mayo)
- 1⁄2 cup ranch dressing (I use low-fat dressing)
- 1⁄4 cup buffalo wing sauce
- 3 tablespoons vinegar
- 1⁄2 teaspoon garlic salt
- pepper, as desired
directions
- Cook pasta according to package directions. Drain, rinse with cold water, and drain again.
- Chop chicken into bite-sized pieces. I sometimes use Southwest flavored chicken strips instead of grilled. Just depends on what I have on hand.
- Combine pasta, chicken, celery, peppers, and onion. Other veggies can be added if you like. I've sometimes added peas, corn, or cucumbers.
- Mix remaining ingredients until combined, and pour over pasta mixture.
- You can use blue cheese dressing instead of ranch, or more or less hot sauce, depending on your personal preferences. Chill for at least 30 minutes, or until ready to serve.
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Reviews
-
Oh, yum! This definitely satisfies a buffalo wing craving! Like the previous reviewer, I left out the mayo, and it still seemed like there was plenty of liquid in the dish with just the ranch, wing sauce, and vinegar. This would be a great summer side dish, but I used it as a main course, and that worked too. Thanks for posting! -
I love buffalo wings and this was good! I used my own wing sauce for this. The flavors are all there. I pretty much just eyeballed all of the ingredients and put in as much/as little of each one, instead of measuring them out. Can't wait for my husband to try it~ I'm sure he'll love it too! (I didn't use any mayo)
RECIPE SUBMITTED BY
Kendra*
Redmond, WA
<p>Although I currently live just outside St. Louis, this was the 20th move my husband and I made in the 28 years (at the time of our move) of our marriage. Most of those moves occurred in my husband's 25 year career as a pilot in the Air Force. When he retired 7 years ago, he went to work for Boeing and we both thought we'd go back to Seattle and never move again. Boy were we wrong! But our eventual goal is to end up back in the northwest. I love to read, quilt, and collect cookbooks and recipes. Have I found the right website or what? Pet peeves include people who give low ratings but don't say why and people who rate recipes they haven't tried. <br />EDITED TO ADD ON Jan. 27, 2007: Well we're here! We made it back to Seattle after what I call The Move From H---! We had major problems on both ends of the move, but the worst things happened here. Less than two weeks after we moved into our new house in Bellevue, a storm blew through and sent two tree limbs through the roof! Our power was off for almost a week, so we ended up moving back into the hotel we thought we had left behind. But we're back in our house now and slowly but surely, it's beginning to feel like home. And on the sunny, warm days, we remember exactly why we've always loved Seattle so much! Our favorite restaurant (Jake O'Shaunesey's) is gone, so we'll have to spend lots of time eating out in search of a new one!</p>
