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Ingredients

1 (8 ounce) package rotini pasta 2 cups cubed cooked chicken 2 stalks celery, diced ⅓ cup jarred roasted red pepper, drained (reserve juice) and chopped 1 green onion, thinly sliced ½ cup mayonnaise (such as Hellmann's®/Best Foods®) 2 tablespoons hot pepper sauce (such as Frank's RedHot®), or to taste 2 tablespoons crumbled Gorgonzola cheese 1 teaspoon Worcestershire sauce

Nutrition Info

329.4 calories carbohydrate: 28.9 g cholesterol: 30.4 mg fat: 18 g fiber: 1.6 g protein: 12.3 g saturatedFat: 3.4 g servingSize: - sodium: 346.6 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain and cool.
Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.

6 servings

A twist on pasta salad to satisfy that Buffalo-chicken craving!