Cooked - Buffalo Chicken Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buffalo Chicken Pasta Salad

8.0

1 lb short pasta (any short pasta shape will work)

½ cup plain Greek yogurt

⅓ cup mayo

¼ cup milk

3 tablespoons ranch or blue cheese dressing

⅓ cup buffalo hot sauce (or more to taste)

Juice of 1 lime (roughly 1 tablespoon)

Salt and pepper, to taste

2 cups cooked chicken breast, diced or shredded

1 cup sharp cheddar, cubed or shredded

1 cup diced bell peppers (any color will work)

½ cup diced celery

½ cup fresh or defrosted frozen corn

½ cup diced scallions

½ cup finely diced red onion

Fresh cilantro, chopped

Crumbled blue cheese (optional – you can omit or sub with feta too!)

Cook the pasta in boiling salted water until el dente, according to the package directions. Drain and rinse under cool water.
While the pasta is cooking, mix together the dressing in a large mixing bowl. Whisk together the yogurt, mayo, milk, dressing, buffalo sauce, and lime juice. Taste and add more buffalo sauce if you like things really spicy. Season, to taste, with salt and pepper as well.
Add the pasta to the dressing and toss well to evenly coat all the noodles.
Stir in the chicken, cheese, peppers, celery, corn, scallions, and red onion and taste again for seasonings.
Stir in some chopped cilantro and crumbled blue (or feta!) cheese, if using.
Cover and refrigerate until you are ready to serve. The pasta salad can be made up to to two days ahead of time. I like to bring it back to room temperature before serving. If it dries out at all in the fridge, I add a splash or two of milk to loosen it back up again.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🏞️Picnic🍲PotluckSummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 130 weeks ago

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