Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Servings: 8 Side Dish-Sized Servings

Heart Smart Vegetarian
Recipe Directions
Nutrition Information


8 oz (225 g) small pasta, any shape you like (I used farfalle)

1/2 cup mayo

2-4 tablespoons hot sauce (more or less to taste)

2 tablespoons ketchup

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups cooked, cubed chicken (rotisserie chicken works great here)

3 scallions, green and white parts, thinly sliced

2 medium stalks celery, diced

2 medium carrots, diced

1 (6 oz/168 g) package GO VEGGIE Lactose and Soy Free Sriracha Bars, cubed

2 tablespoons fresh chopped parsley, for garnish (optional)


Cook the pasta to al dente according to the package directions; rinse and drain.

Stir together the mayo, hot sauce to taste, ketchup, salt, and black pepper in a large bowl. Stir in the chicken, scallion, celery, carrot, and cubed sriracha bars.

Sprinkle the parsley on top and serve or keep covered in the fridge for up to 2 days before serving.

Recipe by: An Edible Mosaic