Buffalo Chicken Pasta Salad
You can never have too many main course recipes, so give Buffalo Chicken Pasta Salad a try. This recipe makes 8 servings with 678 calories, 21g of protein, and 44g of fat each. For $1.24 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1872 people found this recipe to be tasty and satisfying. This recipe from Foodnetwork requires honey, hot sauce, ground pepper, and dijon mustard. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is pretty good. If you like this recipe, you might also like recipes such as Buffalo Chicken Pasta Salad, Creamy Buffalo "Chicken" Pasta Salad, and Buffalo Chicken Pasta Salad {Hello Summer}.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 205 minutes
Ingredients:
1/2 cup crumbled blue cheese
1 teaspoon cayenne (or togarashi if you have it!)
4 stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish
1 pound cooked chicken, diced (I love using leftover wing meat)
2 tablespoons dark, dark, DARK beer
3 tablespoons Dijon mustard
1/2 bunch green onions, green parts only, sliced (about 1/2 cup)
1 teaspoon ground black pepper
2 tablespoons honey
2 to 4 tablespoons hot sauce
Kosher salt
5 tablespoons lemon juice
1 1/2 cups mayonnaise
1 pound rigatoni noodles
Equipment:
pot
bowl
Cooking instruction summary:
Watch how to make this recipe. In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well. In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving.
Step by step:
1. Watch how to make this recipe.
2. In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente.
3. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well.
4. In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed.
5. Refrigerate for 1 to 3 hours to allow the flavors to meld.
6. Garnish with chopped celery leaves before serving.
Nutrition Information:
covered percent of daily need
