Wednesday, September 2, 2015

Buffalo Chicken Pasta Salad

From Yellow Bliss Road, this is one of the BEST pasta salads to ever cross my lips! I cannot tell you how stinking good it is and how we wanted it for more meals. My family *loves* Buffalo Chicken anything, so of course I just had to try this. It will be eaten by our family for years to come and then even on into the hereafter. ;)

The original recipe included a couple tablespoons of blue cheese, which I switched out for 1 cup of feta cheese, and I added mayo to the dressing and increased the hot sauce. The result was perfect according to my taste testers. ;)

So, let’s get cooking!

Assuming you’ve cooked the rotini, drain it and rinse with cold water. Sauté the chicken breasts in a little oil in a skillet. Set aside to cool afterward.

While that’s cooking, dice the celery and grate the carrot. These are both great jobs for young chefs to help with.

In a smallish bowl, whisk together the Ranch dressing and mayonnaise.

When the chicken has cooled, shred. My darling daughter Caitlin used two forks to do this, but you can also just use your hands to pull it apart.

Add the Frank’s hot sauce and coat well.

In a large bowl, place the rotini, celery, and grated carrot and mix.

Add the crumbled feta cheese and the shredded chicken. And yes, use a rubber spatula to get every drop of that hot sauce!

Mix together, and you’re done! Yahoo!!

Enjoy! ~TMMF

Buffalo Chicken Pasta Salad

1 lb rotini pasta,
   cooked and cooled
2 chicken breasts
2 stalks celery
1 carrot
1 c feta cheese, crumbled
1 c Frank’s hot sauce
½ c Ranch dressing
½ c mayonnaise

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