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Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Servings: 8 Side Dish-Sized Servings

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