Categories: Salad

Ingredients

• 16 oz pkg bow-tie pasta
• 1 [0.4 oz] pkg dry buttermilk dressing mix [I used Hidden Valley]
• 1 1/2 cups mayonnaise
• 1 cup buttermilk
• 1/3 cup buffalo wing sauce [more or less to taste]
• 1 small red bell pepper, finely diced
• 5 small green onions, thinly sliced
• 1 celery stalk, finely diced
• 3 cups roughly chopped roasted chicken
• 4 oz crumbled blue cheese
• 2 Tbsp chopped cilantro
• black pepper to taste

Directions

1. Cook the pasta in salted water per the instructions on the package until al dente. While the pasta is cooking, whisk together the buttermilk dressing mix, mayonnaise, buttermilk and hot wing sauce. Add the diced vegetables and mix well.

2. Drain the pasta, then add to the bowl along with the chicken and chopped cilantro. Season with black pepper to your taste. Stir and chill for 10 minutes. Remove from the fridge and add the blue cheese crumbles. [Tip: I recommend adding cheese after the pasta has cooled a bit, to prevent the cheese from breaking down]

3. Refrigerate for several hours before serving. Stir and adjust the mayonnaise if needed just before serving. Yield: 12-14 servings

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