A spicy pasta salad perfect for any cook out! Macaroni noodles covered in a Buffalo sauce for a spicy and creamy snack!
2 and 1/2 cups elbow noodles
1 and 1/2 cups shredded rotisserie chicken
3/4 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup ranch dressing
1/2 cup hot sauce
1/3 cup small diced celery
1/4 cup diced scallions
1. Cook the macaroni according to package instructions.
2. Make the dressing by combining the sour cream, ranch dressing, and hot sauce.
3. Combine the cooked noodles, prepared dressing, the scallions, celery, chicken, and blue cheese. Stir to combine, then chill in the fridge for at least 2 hours before serving.
Pasta salads in my opinion are best eaten fresh, the day they are made. They can loose some of the creaminess and sauciness after sitting in the fridge. If you have to make this the day before, I’d recommend either increasing the sauce or making an extra side of the sauce so you can mix it in before serving the pasta salad.
I’ve found that different brands elbow noodles can vary slightly in size. I used Barilla here and found 2 and 1/2 cups was enough noodles.
Keywords: buffalo chicken pasta salad