Buffalo Chicken Pasta Salad

This makes a great side dish for a cookout or a potluck, a great lunch, or even a light summer meal… Perfectly spicy and delicious!

  • 1 lb rigatoni (cooked in heavily salted water) penne or rotini is fine also if that’s what you have on hand
  • 1 lb chicken, shredded or diced (I used a rotisserie from the grocery to save time)
  • 4 stalks of celery, cut into a small dice
  • 1/2 bunch of green onions, sliced (green parts only)
  • 1 1/2 cups mayo
  • 1/2 cup blue cheese or feta, crumbled (we don’t care for blue cheese so I subbed feta)
  • 5 tbsp lemon juice
  • 3 tbsp Dijon mustard
  • 2-4 tbsp hot sauce (I eyeballed it)
  • 2 tbsp really dark beer (an IPA would work just fine, you just want something with some flavor to it)
  • 2 tbsp honey
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 2 tsp salt

Combine the drained and rinsed pasta with the chicken, celery and green onions in a large bowl. In a smaller bowl, make the dressing with the rest of the ingredients. Pour the dressing over the chicken and pasta mixture and stir well. img_9503

You can serve this right away at room temp or refrigerate it for later, if you can wait that long!

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