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Recipe courtesy of Damaris Phillips

Buffalo Chicken Pasta Salad

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  • Level: Easy
  • Total: 3 hr 40 min (includes cooling and chilling times)
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving.

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