Buffalo Chicken Pasta Salad Recipe

When I was pregnant with Karina, I couldn’t get enough spicy food. Any time we ate out and there was something that had spice, I was all over it. If the menu description said the words “buffalo chicken” anywhere, I was immediately sold.

I am thinking maybe my taste buds knew something I didn’t….I had a spicy baby coming my way! Love her to death, but she definitely has a temper on her that clearly started in utero 😉 It’s OK. She’s also incredibly happy, so that helps makes up for her feistiness!

I digress.

My spicy-loving taste buds have not yet died post-pregnancy, so I’m always on the hunt for recipes that have a little kick.

Today I am sharing a recipe I created to satisfy my craving for all things buffalo chicken-inspired. This is a great dish to bring to summer parties — just be sure to warn others because it has a little kick to it! {My girls have ate it a little, but they seem to also like spice. I wouldn’t feed it to my spicy baby if she didn’t grab everything out of my hands to eat! Of course, she liked it…}

BUFFALO CHICKEN PASTA SALAD

INGREDIENTS

• 1 – 4.5 oz. can of premium white chicken {canned makes it easiest, but of course you can use leftover grilled chicken, etc.}
• 12-14 cherry tomatoes, halved
• 4-5 stalks of celery, diced
• 1 – 16 oz. box of pasta, cooked and cooled {I like whole grain rotini the best but didn’t have it on hand}
• 1 cup of ranch {for half the calories, I use Bolthouse Farms Yogurt Ranch}
• 1/2 cup Franks Buffalo Wing Sauce
• 1/2 cup blue cheese crumbles {these can be expensive. Aldi has them for $1.99!}

DIRECTIONS

Cook pasta. Once cooled, add in all ingredients and stir. Let chill in fridge for an hour before serving.

So yummy!

What are your favorite dishes to bring to summer parties?