Recipe Image

Buffalo Chicken Pasta Salad

  • 35 m
  • 35 m
Hilary Meyer
“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.”


    • 4 ounces whole-wheat elbow noodles (generous 1 cup)
    • ¼ cup mayonnaise
    • ¼ cup low-fat plain Greek yogurt
    • 2 tablespoons hot pepper sauce (such as Frank's RedHot)
    • 2 tablespoons white vinegar
    • 2 cups shredded cooked chicken (about 8 ounces)
    • 2 scallions, sliced, whites and greens separated
    • ½ cup chopped celery
    • ½ cup shredded carrot
    • ½ cup crumbled blue cheese


  • 1 Cook noodles according to package directions. Drain and rinse under cold water to cool.
  • 2 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.
  • To make ahead: Refrigerate for up to 1 day.
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019