Buffalo Chicken Pasta Salad
1 pound rigatoni noodles
1 pound cooked chicken (I used one rotisserie chicken)
4 stalks celery, cut into a small dice (about 2 cups), plus chopped leaves, for garnish
Half a bunch of green onions, green parts only, sliced (about ½ cup)
1½ cups mayonnaise
½ cup bleu cheese
5 tablespoons lemon juice
3 tablespoons Dijon mustard
2 to 4 tablespoons hot sauce
2 tablespoons dark beer (I used Guinness)
2 tablespoons honey
1 teaspoon ground black pepper
1 teaspoon cayenne
1. In a large pot of heavily salted boiling water, cook the pasta according to the directions for al dente. Drain and once cooled add to a large bowl along with the chicken, celery and green onions. Toss well.
2. In a medium bowl, combine the mayonnaise, bleu cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Whisk until smooth, then add to the bowl with the pasta. Taste and adjust the seasoning as needed.
3. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with celery leaves.
Recipe from the Food Network, courtesy of Damaris Phillips.