Buffalo Chicken Pasta Salad

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

Buffalo Chicken Pasta Salad

Active: 35 min | Yield: 8 to 10 servings


  • 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


  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.


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