Leaves on this Family Tree

Thursday, April 4, 2013

Buffalo Chicken Pasta Salad

Found the inspiration for this recipe at Melissa's Southern Style Kitchen.

Buffalo Chicken Pasta Salad
12 - 16 servings

16 oz pkg Bow Tie Pasta
1.04 oz pkg Dry Buttermilk Dressing (as in Hidden Valley)
1 1/2 C Miracle Whip (light)
1 C Buttermilk
1/3 C Buffalo Wing Sauce (more or less to taste)
1 small Red Pepper (diced)
5 small Green Onions (diced)
1 stalk Celery (diced)
2 Grilled Chicken Breasts (cut into bite sized pieces when cool)
5 oz Blue Cheese (crumbled)

1. Cook pasta per package instructions.
2. While pasta is cooking, slice and dice red pepper, green onion, celery and chicken breasts.
3. For dressing, whisk together buttermilk dressing, miracle whip, buttermilk and wing sauce.
4. Mix wet and dry ingredients together while waiting for pasta to finish cooking.
5. Drain pasta and add  dressing and solid ingredients in with the pasta.
6. Add blue cheese once you are sure the pasta is cool enough not to melt the crumbles.
7. Refrigerate before serving.

1. I ALWAYS have this dry buttermilk on hand. I hate buying a whole carton of buttermilk for a recipe.

2. We added frozen peas to our salad. 

3. Next time, and yes, there will be a next time, we will probably use twice the amount of Blue Cheese . . . couldn't taste it like we would prefer.

4. We had cottage cheese with our salad . . and some butter crackers. For some reason, the cottage cheese, mixed with the pasta salad, were a great combination of tastes. Will definitely serve them together again.

5. Next time, we might add some fresh mushrooms to the They would compliment the ingredients listed above.

6. The recipe says it serves 12 - 14 and they aren't kidding. Before we put the salad in the fridge after supper, I took a cereal size bowl full to the neighbors across the street. We both tend to do this when we make a recipe we like, but don't want to eat it for a week.

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