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Buffalo Chicken Pasta Salad
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Ingredients:
| 1 Box Elbow Macaroni |
| 1 lb Rotisserie Chicken, shredded or cubed |
| 3/4 Cup Sour Cream |
| 1/2 Cup Ranch Dressing |
| 1/2 Cup Frank's Hot Sauce |
| 1/2 Cup Blue Cheese Crumbles |
| 2-3 Celery Ribs, diced |
| 1 Bunch Green Onion, chopped |
Directions:
- Bring a pot of water to a boil. Add the noodles and cook according to package instruction. Drain and rinse with cold water until completely cooled. Set aside.
- In a mixing bowl, whisk together the sour cream, ranch, and hot sauce. Set aside.
- In a large mixing bowl, add the chicken, blue cheese, celery, and most of the green onion. Stir to combine. Add the cooked noodles and stir to combine. Add the sauce and stir until completely coated.
- Refrigerate for at least 2 hours to chill and let the sauce absorb into the noodles. Serve cold, topped with the rest of the green onion. Enjoy!
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