Buffalo Chicken Pasta Salad
Servings: 8 Side Dish-Sized Servings
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 8 oz (225 g) small pasta, any shape you like (I used farfalle)
- 1/2 cup mayo
- 2-4 tablespoons hot sauce (more or less to taste)
- 2 tablespoons ketchup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, cubed chicken (rotisserie chicken works great here)
- 3 scallions, green and white parts, thinly sliced
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 1 (6 oz/168 g) package GO VEGGIE Lactose and Soy Free Sriracha Bars, cubed
- 2 tablespoons fresh chopped parsley, for garnish (optional)
INSTRUCTIONS
- Cook the pasta to al dente according to the package directions; rinse and drain.
- Stir together the mayo, hot sauce to taste, ketchup, salt, and black pepper in a large bowl. Stir in the chicken, scallion, celery, carrot, and cubed sriracha bars.
- Sprinkle the parsley on top and serve or keep covered in the fridge for up to 2 days before serving.
- Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
