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Whenever I get invited to a summer potluck or barbecue event, this is one of my go to pasta salads that is at the top of the list. It’s one that you can bet that nobody else has made. That’s so unlike the traditional potato and macaroni salads or coleslaw. I don’t like bringing something that I know four or five other people probably have already made. Then it’s like you’re in competition to see who’s is the best, and I don’t want to do that. There are no favorites when I make this, because it’s the only one to choose from and that’s just perfect.
Check out what they are saying about this recipe over at Spend With Pennies:
“This easy pasta salad is sure to be the most popular dish at any get-together!”
Get ready for the compliments that are going to come your way, because there will be a lot!
8 oz rotini pasta
1 1/2 cups shredded chicken (I use a rotisserie chicken, shredded)
1/3 cup chopped red pepper
1/3 cup chopped celery (optional)
1/2 cup buffalo sauce
1/2 cup Hidden Valley ranch dressing
2 Tbsp Hellmann’s mayonnaise
1/4 tsp garlic powder
1/8 tsp ground black pepper
1 cup shredded Kraft mozzarella cheese
2 Tbsp chopped scallions
Cook pasta according to package instructions.
Drain and transfer to a large bowl.
Add chicken breast and red pepper and stir to combine.
In a separate, medium-sized bowl, whisk together buffalo sauce, ranch dressing, mayonnaise, garlic powder, and black pepper to make a sauce.
Pour sauce over pasta mixture and stir until well combined.
Stir in mozzarella cheese (it is best to add this while the pasta is still warm so that the cheese mostly melts).
Top with chives and serve
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Quick Tip: Keep some extra dressing around in case yours get dry.
Thanks again to Spend With Pennies for this zesty recipe.