Buffalo Chicken Pasta Salad
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
57
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
450 g
Rigatoni (noodles)1.5 cups
Mayonnaise1 cup
Crumbled Blue Cheese5 tbsps
Lemon Juice3 tbsps
Dijon Mustard4 tbsps
Hot Sauce2 tbsps
Honey1 tsp
Ground Black Pepper1 tsp
CayenneDirections:
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
4
Toss well
5
In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt
6
Stir until smooth, then add to the bowl with the rigatoni
7
Taste and adjust the seasoning as needed
8
Refrigerate for 1 to 3 hours to allow the flavors to meld
9
Garnish with chopped celery leaves before serving