Buffalo Chicken Pasta Salad with Blue Cheese Crumbles
We have been in full on Summer mode, going out nearly every single night to do something or the other. From softball, to happy hour, to street parties, to screen on the green, we’ve been doing it all.
So much so that come Friday, all I wanted was a little down time. So last night, Courtney, the dogs and I picked up some subs and headed to the tidal basin to have a picnic overlooking the Washington, Jefferson and MLK Memorials.
Shortly after this photo was taken, Courtney thought it would be a good idea to tie one dog to each foot so they could “have a bit more room to roam.” All was going well until Jim saw a fox jump out of a tree and decided to bolt, causing Courtney to kick me in the head as he was dragged into the bushes. Tourists stared, mocking us in all languages, and needless to say our picnic ended abruptly.
Anyways. Whether you’re enjoying the summer party circuit of potlucks and BBQs or enjoying a low key picnic (pre-fox, that is), this Buffalo Chicken Pasta Salad is an excellent addition. It’s tasty, easy to throw together and really goes a long ways!
So the lessons learned this week: DON’T tie pit pulls to your legs. DO bring this buffalo chicken pasta salad to your next picnic. Jo is really obsessed with buffalo chicken recipes.
Buffalo Chicken Pasta Salad with Blue Cheese Crumbles
Adapted from the Girl Who Ate Everything
- 1 (13.5oz) box penne (I used whole wheat)
- 1/2 cup Frank’s Red hot
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 2 cups (~12 breast) precooked chicken breast) or rotisserie chicken, shredded
- 1 1/2 cups crumbled blue cheese
- 2 cup carrots, chopped
- 1 cup celery, chopped
Instructions
- Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water.
- While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.
- Place the pasta in large mixing bowl. Stir in shredded chicken, blue cheese, carrots, and celery. Mix the dressing in well and serve!
Note: The recipe above makes a mildly spicy pasta salad. If you would like it to be less spicy, use more olive oil and less hot sauce. Or add even more hot sauce for a real kick (this is what I recommend!)
Serves 8 as a Main, 12 as a Side
