I recently shared the recipe for this buffalo chicken pasta salad over on Spend with Pennies. I’m trying to be grateful. It’s 100 degrees outside and the air is thicker than a bowl of my favorite Panera broccoli cheese soup, and just as hot. It’s literally difficult to breathe; my lungs take a few extra milliseconds to filter out the oxygen from this dense blanket of sheer humidity. But, it’s summertime, it’s warm (putting it mildly), and there’s no snow in my 10-day forecast (and hopefully won’t be for a while), and for that, I’m trying to be grateful. In fact, I’m about to introduce even more heat to your summer days — in the form of this buffalo chicken pasta salad.
I made this buffalo chicken salad a little while ago for a cookout at my parents’ house. It was nothing fancy, just the family and some of my sisters’ significant others (which makes for a pretty full house of 12 people) and I brought along this pasta salad for everyone to try out. It was a hit, and Nikki ate nearly the whole container on her own. To keep things simple I use a rotisserie chicken, which I shred while it’s still warm and then toss with the pasta and cheese (for melty mozzarella in every bite) and then the sauces. The buffalo sauce gives this pasta a good bit of heat, but it’s tempered nicely by the ranch dressing, and the pasta, too. The scallions and red pepper do a good job of keeping the dish from being too spicy (a cooling, crunchy element), so all ages can enjoy a big scoop besides their burgers without grappling for a glass of water.
Enjoy, and let’s try to appreciate the heat while it lasts. You Might Also Like Taco Dip
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