Name: Buffalo Chicken Pasta Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H40M0.000S
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

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.

On Tonight

Buffalo Chicken Pasta Salad

Categories: