This creamy crowd-pleasing pasta salad features the tantalizing flavors of Buffalo chicken with a healthy dose of vegetables. Bring it to your next potluck or picnic, or whip it up for game day. Source: EatingWell.com, June 2018

Hilary Meyer
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Ingredients

Directions

  • Cook noodles according to package directions. Drain and rinse under cold water to cool.

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  • Meanwhile, whisk together mayonnaise, yogurt, hot sauce and vinegar in a large bowl. Stir in the noodles, chicken, scallion whites, celery, carrot and blue cheese. Garnish with scallion greens and serve.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

237 calories; 12.1 g total fat; 32 mg cholesterol; 360 mg sodium. 18.3 g carbohydrates; 14.1 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2019
Easy and delicious recipe but I did modify it a wee bit. I skipped the bleu cheese completely. I also used the vinegar and hot sauce in a different way. I added a tablespoon of butter and pressed in two cloves of garlic. I then microwaved that until the butter melted in (30 seconds) and then coated the shredded chicken with that mixture. The celery and carrot went in with the yogurt/mayo mix. Not really sure it made a difference other than the yogurt/mayo remaining a whitish color. Best way sum it up; I would make this again. Read More
Rating: 5 stars
12/14/2018
My family loved this pasta salad. It's best if you make and then put in the frig overnight. Read More