Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad is made livelier with blue cheese crumbles.

Active: 35 min | Yield: 8 to 10 servings

Ingredients

• 1 (12 ounce) package uncooked bow tie pasta
• 3 cups shredded cooked chicken
• 3 cups chopped celery
• 2 cups shredded carrots
• 1/2 cup chopped green onions
• 2 cups plain Greek yogurt
• 1/2 cup Buffalo wing sauce
• 1 teaspoon garlic powder
• 1 1/2 cups Roth Buttermilk Blue® Cheese Crumbles, divided (9 ounces)
• Pepper to taste

Instructions

1. Cook pasta according to package directions; drain and rinse in cold water.
2. Combine the pasta, chicken, celery, carrots and green onions in a large bowl.
3. Whisk the yogurt, wing sauce and garlic powder in a large bowl.
4. Stir in 1/2 cup blue cheese.
5. Season with pepper to taste.
6. Pour over pasta mixture; gently toss to coat.
7. Cover and refrigerate for at least 1 hour or until serving.
8. Gently fold in remaining blue cheese just before serving.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin