My mother is very thoughtful. My husband mentioned to her that he liked beef jerky when we were first married and every since then when we see her she has bags of beef jerky for him. She also knows I love See’s chocolates and always has a box in our room by our bed when we come to visit.

My husband always jokes that we should tell her we really like money.
I must have some of my mother’s genes because when John told me he loved Frank’s Buffalo Sauce, I searched out every recipe I could find that had it in it. But somewhere in between this Buffalo Chicken Macaroni and Cheese and making this Buffalo Chicken Dip after every single football game last year, I burned him out on good ol’ Frank’s Buffalo Sauce.
So I backed off for a while.
But now it’s time. Time to welcome Frank back into our culinary lives. I made this Buffalo Chicken Pasta Salad that I had pinned on Pininterest while my husband was at a work dinner and enjoyed some for dinner by myself. It came together really fast because I used a rotisserie chicken and my food chopper to quickly chop up the veggies. The next day he told me he heated up two plates for lunch and really liked it.
Heated it up? It’s a pasta salad…you’re supposed to eat it cold.” I said.

Nope. It’s good hot.”

So this pasta salad would be a great cold side for tailgating or football parties…or as a warm scrumptious dinner. And I have to agree…it is really good warmed up.

And FYI mom, I will never, EVER get burnt out on See’s chocolates.

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Buffalo Chicken Pasta Salad

Ingredients

  • 8 ounces small uncooked pasta such as mezze penne
  • 1/2 cup Frank’s hot sauce
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 2 cups precooked chicken or rotisserie chicken chopped
  • 1 1/2 cups crumbled blue cheese
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • optional 1/2 cup red onion, chopped

Instructions

  1. Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).
  2. While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.
  3. Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
  4. Can be served cold or hot. If serving cold, refrigerate until ready to serve. Makes 6-8 Servings.

Recipe Notes

If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.

Source: Snappy Gourmet