- 1 (16 ounce) package uncooked rotini pasta
- 1/2 cup mayonnaise
- 1 cup chunky blue cheese dressing
- 1/2 cup buffalo wing sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound chicken, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 cup broccoli, raw
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook the pasta according to the directions on the box, drain well in a colander and set in the sink.
Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, broccoli, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour (or overnight) in the refrigerator before serving.
Results: Delicious! It was a great variation on the typical pasta salad with balsamic vinegar or salad dressing and had more of a kick than I expected. I ended up using the rest of some penne and bow tie pasta I had in the cabinet, as well as, you guessed it — Publix rotisserie chicken. I’ve never been a huge fan of green bell papers, and it appears I’m still not, but Hunter liked them in there. This made about 4 big servings, or probably 6 smaller servings, so we snacked on it for a few days (plus it was the only food in the apartment). Since we have the ingredients on hand and it’s easy to put together, we’ll definitely be making this again.