Ingredients1 h servings 329
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
- Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.
- Cook's Note:
- Cooking time is based on how long it takes to cook the pasta and chicken for this dish. Times will vary for different pastas. Chicken and pasta should be cooled before mixing in the other ingredients. Depending on how wet you like your salad, you may want to adjust the amount of mayonnaise and hot sauce to taste. Double this recipe if you are serving a crowd. This will go fast and leave people wanting for more.
Per Serving: 329 calories; 18 28.9 12.3 30 347 Full nutrition
ReviewsRead all reviews 9
I did not have gorgonzola cheese, I substituted equal amounts bleu cheese. I used chopped chicken thigh meat (discounted meat sale) added a little more chopped green onion and some fresh ground ...
Very good salad. Everyone loved it at our BBQ. I went by the recipe and it wasn't very buffalo chicken tasting. It was very mild. So I put half into a bowl for my guests who didn't like "hot" fo...
Very simple summer salad, and flavorful! I added green peas and red onion, used raw red pepper instead of the roasted red peppers, and substituted yogurt for half the mayo ... but those are sm...
Great recipe! I did increase the amount of onions and hot sauce as we like our food spicy. Will make again!
I usually like roasted red peppers, but not in this. If I make it again I will dice a fresh red bell pepper. And more cheese!
I will definitely make this again. I used rotisserie chicken and didn't have the cheese or roasted red pepper on hand so just made due, was delicious!