Recipe Detail

Buffalo Chicken Pasta Salad

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Number of Servings:


  1. 4 ounces - whole-wheat elbow noodles (generous 1 cup)1/4 cup mayonnaise
  2. 1/4 cups - low-fat plain Greek yogurt
  3. 2 tablespoons - hot pepper sauce (such as Frank's RedHot)
  4. 2 tablespoons - white vinegar
  5. 2 cups - shredded cooked chicken about 8 ounces
  6. 2 - scallions, whites and greens separated sliced
  7. 1/2 cups - chopped celery
  8. 1/2 cups - shredded carrot
  9. 1/2 cups - crumbled blue cheese


Cook noodles according to package directions. Drain and rinse under cold water to cool.

Meanwhile, whisk together mayonnaise, yogurt, hot sauce and vinegar in a large bowl.

Stir in the noodles, chicken, scallion whites, celery, carrot and blue cheese.

Garnish with scallion greens and serve.


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