Dairy Farmers of Wisconsin-Buffalo Chicken Pasta Salad
Tina Peterson, with the Dairy Farmers of Wisconsin, Features a recipe to celebrate National Dairy Month.
Buffalo Chicken Pasta Salad
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 Original Buttermilk Blue® Cheese Crumbles, divided (9 ounces)
Pepper to taste
Cook pasta according to package directions; drain and rinse in cold water. Combine the pasta, chicken, celery, carrots and green onions in a large bowl. 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. Cover and refrigerate for at least 1 hour or until serving. Gently fold in remaining blue cheese just before serving.