Buffalo Chicken Pasta Salad
This pasta is perfect for a summer potluck! The 8 ounces of pasta filled one of my large serving bowls, but you could easily double this to really serve a crowd.
Servings 8 servings
- 8 ounces farfalle pasta
- 1 cup cooked diced chicken
- 1/4-1/2 cup Frank’s Red Hot Sauce
- 1/4-1/2 cup prepared Ranch dressing
- 1/4 cup grated carrots
- 1/4 cup diced celery
- 1/4 cup diced green onions
Prepare the pasta according to package directions. Drain and add to a large bowl.
Add the remaining ingredients to the bowl, starting with 1/4 cup of both the hot sauce and ranch. Stir to combine.
Refrigerate for at least 2 hours before serving.
Before serving, stir the pasta and taste. Add more hot sauce and ranch dressing as desired.
Calories: 151kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Cholesterol: 6mg | Sodium: 326mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 1.1mg | Calcium: 13mg | Iron: 0.5mg