Buffalo Chicken Pasta Salad
8 Side Dish-Sized Servings
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
2 tablespoons fresh chopped parsley, for garnish (optional)
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.
An Edible Mosaic