Buffalo Chicken Pasta Salad uses leftover boneless buffalo chicken wings to make a deliciously quick and spicy weeknight dinner, but you could use any boneless and skinless chicken you have available.
Friday *cough-andsometimesSaturdays-cough* are lazy days where we order in. Don’t judge. One of our favorite places is a pizza place called Paisanos. Not only do they have great pizza and delicious boneless wings, you can also ORDER ONLINE! Yup! That means that this person doesn’t have to talk to a single person when placing the order. I hate people ya know.
Inevitably, if we order wings we have leftovers, which usually don’t get eaten. This week I was hell bent on NOT tossing out those tasty wings. So, I made Buffalo Chicken Pasta Salad to use up the left over wings and sauce. I’m glad I did, too. This pasta salad is TAST-Y! Just a few simple ingredients, most of which are either in your pantry or your fridge, and voila!
Dinners on the table!
Carrots and celery are a given. The radishes? Not so much. I wanted some extra crunch in this salad and radishes usually offer that up very tastily. And for some reason, any and all pasta salads need to have hard boiled eggs in them. At least the mayonnaise based ones, for me anyway. It’s a habit thing, I guess. *shrugs*
Now, I know there are buffalo ranch dressings out there. Meh. I wanted to make something myself and use the wing sauce that comes with the wings. Or wing sauce we had in the pantry, one of the two. So, I picked up a package of Hidden Valley’s Fiesta Dip mix and use it to make the dressing for this salad. I thought it would be perfect! I cut the mayonnaise and added sour cream, some milk, and some wing sauce to make a slightly spicy, but delicious dressing for the salad.
Just look at all that tasty goodness right there!
Celery, carrots, radishes, eggs, blue cheese, pasta, and boneless wings. YUM! If you don’t have left over boneless wings in the fridge, you can make some or purchase some of those appetizer wings in the freezer section.
I actually purchased some boneless chicken strips just in case S was weird about me using the left over wings. Sometimes he’s a bit…unsure…about me using leftovers like that for dinner. I don’t know about you, but growing up the phrase, “Taste this. Does it taste bad to you?” was said quite often. That and “Does this smell bad to you?” was another one. We definitely did not like wasting food and most definitely did not like throwing it away.
This is a habit that’s been really difficult for me to break.
He does tease me about it sometimes, but it’s been ingrained in my brain to NOT waste and throw out food. This has caused me to rethink portions and cooking size and I have seriously been trying to cook just enough portions for our dinner and my lunch. Sadly, pasta salads are a hurdle for me. It’s very difficult to NOT make a large batch as if I’m feeding the 82nd Airborne, as my mother used to say. LOL
Pasta salads just lend themselves to feeding large crowds! And the ingredients are usually simple and inexpensive. You could omit the chicken and make this a delicious side dish at any summer time cookout. Or leave the chicken in and still have it as a side? Shred your left over fried chicken or grilled chicken and toss it in. That would be delicious, too! Oh, and just whip up the dip for some veggies, because that was scrumptious! I may just make a batch of that for my carrots and celery snack at work. Seriously. It was that goooooooood!
- 8 ounces penne pasta, cooked
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 cup diced red onion
- 1/2 cup chopped radish
- 2 hard-boiled eggs, diced
- 3 cups chopped boneless chicken wings
- 6 ounces reduced fat blue cheese
- 1/2 cup mayonnaise
- 1/2 cup fat free sour cream
- 1/4 cup skim milk
- 3 tablespoons buffalo wing sauce
- 1 packet Fiesta Ranch dip mix
- Cook pasta according to package directions and rinse with cold water. Set aside.
- Combine next 7 ingredients (celery through blue cheese) in a large mixing bowl.
- Combine the remaining ingredients in a small mixing bowl and allow to sit 5 to 10 minutes.
- Once the pasta is cooled, add to the chicken mixture. Add the ranch dressing and toss well to coat.