Buffalo Chicken Pasta Salad _lowres

Advocate staff photo by Jill Arnold -- Buffalo Chicken Pasta Salad

Advocate-Tested Recipe

Buffalo Chicken Pasta Salad

Kosher salt

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.