Buffalo Chicken Pasta Salad
- Level: Easy
- Total: 3 hr 40 min (includes cooling and chilling times)
- Active: 15 min
- Yield: 8 servings
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- Level: Easy
- Total: 3 hr 40 min (includes cooling and chilling times)
- Active: 15 min
- Yield: 8 servings
Ingredients
Kosher salt
1 pound rigatoni noodles
1 pound cooked chicken, diced (I love using leftover wing meat)
4 stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish
1/2 bunch green onions, green parts only, sliced (about 1/2 cup)
1 1/2 cups mayonnaise
1/2 cup crumbled blue cheese
5 tablespoons lemon juice
3 tablespoons Dijon mustard
2 to 4 tablespoons hot sauce
2 tablespoons dark, dark, DARK beer
2 tablespoons honey
1 teaspoon ground black pepper
1 teaspoon cayenne (or togarashi if you have it!)
Directions
- 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.
My Private Notes
Show:
The Kitchen
Episode:
Summer Staples
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