| 1 package (12 ounces) uncooked bow tie pasta | |
| 3 cups shredded cooked chicken | |
| 3 cups chopped celery | |
| 2 cups shredded carrots | |
| 1/2 cup chopped green onions | |
| 2 cups plain Greek yogurt | |
| 1/2 cup Buffalo wing sauce | |
| 1 teaspoon garlic powder | |
| 1 1/2 cups Roth Buttermilk Blue® Cheese Crumbles, divided (9 ounces) | |
| Pepper to taste |
This Buffalo Chicken Pasta Salad is a bold and creamy crowd-pleaser made with tender shredded chicken, crisp vegetables, and tangy Buffalo sauce. Tossed in a smooth Greek yogurt and blue cheese dressing, it’s the perfect balance of spicy, cool, and refreshing — ideal for potlucks, meal prep, or game day gatherings.
| 1. | Cook pasta according to package directions; drain and rinse in cold water. |
| 2. | Combine the pasta, chicken, celery, carrots and green onions in a large bowl. |
| 3. | Whisk the yogurt, wing sauce and garlic powder in a large bowl. Stir in 1/2 cup blue cheese. Season with pepper to taste. Pour over pasta mixture; gently toss to coat. |
| 4. | Cover and refrigerate for at least 1 hour or until serving. |
| 5. | Gently fold in remaining blue cheese just before serving |
