Name: Buffalo Chicken Pasta Salad
Total time: 35 min
Ingredients: 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

4 Ratings

5 star values: 3
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Nathalia Bailey

02/26/2020

If you love Buffalo you'll love this!

Mee

02/17/2020

Omitted the vinegar since yogurt was used and it was tangy enough. Don't like Bleu cheese, so swapped it for a Mexican mix cheese. Very yummy!

John Gajewski

01/03/2019

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.

Carla Benedict

12/13/2018

My family loved this pasta salad. It's best if you make and then put in the frig overnight.

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Buffalo Chicken Pasta Salad

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