Buffalo Chicken Pasta Salad
- Total:
- 3 hr 40 min
- Active:
- 15 min
- Yield:
- 8 servings
- Level:
- Easy
Ingredients
Directions
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.
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