Buffalo Chicken Pasta Salad

8 ounces small uncooked pasta (such as mezze penne)
1/2 cup Frank’s hot sauce
1/3 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken or rotisserie chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
(optional) 1/2 cup red onion, chopped

Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).
2. While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.
3. Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
4. Can be served cold or hot. If serving cold, refrigerate until ready to serve. Makes 6-8 Servings.

Notes: If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.


Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user BEAKIEBEAN.