This recipe dates back to my great-grandmother and has been passed down through the generations. On significant occasions, this was always provided. When we went to Grandma’s place, that was one thing we looked forward to.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- ½ cup mayonnaise
- 1 cup chunky blue cheese dressing
- ½ cup buffalo wing sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound frozen cooked chicken strips, defrosted and diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 cup red onion, diced
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1052 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Did not disappoint. This is my go to salad for potlucks or an easy dinner.
7-15-22 I cut the salt to 1/2 teaspoon. Made with homemade blue cheese dressing. Added red onion to only half the salad as hubby can’t tolerate them. Both were good, but the onions do add a lot more flavor. This was a delicious salad
Used ranch dressing instead of blue cheese and used sweet chili hot sauce for a different taste. I will definitely make this again, it was not time consuming to make. Loved it!!!!
It was delicious!!! I substituted Feta cheese for the blue cheese as a few family members aren’t fans of blue cheese. Also, I ran out of the “Original” Hot sauce, used 1/8th of a cup of original with the Franks Buffalo, to finish it up! FANTASTIC! Either sauce 100% would definitely work
Just as everyone said, this dish was a hit at my 4th of July Fireworks picnic! I made a few accommodations to meet everyone’s taste – I used Marie’s ranch dressing instead of blue cheese, but added blue cheese crumbles on the side (which disappeared) I used sour cream instead of mayo I only added half the buffalo sauce….but brought extra for those who wanted more heat (my husband and I included)! With these modifications, I felt that everyone could have a serving their own way … and they did and LOVED it. Everyone asked for the recipe! We have just enough left over for lunch!
I made this almost as written – I subbed celery for the green peppers but that was the only change. It was very good and different. My husband loved it and ate it two nights in a row! A half batch served him and I for two full meals. I will make this again.
I was looking for a pasta salad to use chicken breast leftover from our bbq. This was so yummy! I replaced half of the mayo with sour cream and added chopped celery and onion. Will definitely make this again.
I added a little buffalo sauce to the pasta water because I like to add things to pasta water. This turned out very well.
I added a little buffalo sauce to the pasta water because I like to add things to pasta water. This turned out very well.
I never really do things by the books. So when I made this it was no different. I used a bag of frozen fajita chicken strips thawed and cut into pieces. I boiled the chicken in hot sauce with peppers and onions and drained it. I used a spicy ranch instead of blue cheese, but still mayonnaise. I added mini pepperoni, diced ham, bacon bits and cheese cubes so there would be more flavor. I’m going to take this for lunch for the week. I tried some and its wonderful.
It was a hit!
This is a great recipe, very tasty. Everyone loved it. Next time I will add celery and tomatoes, even chunks of cheese!
Delicious! I added cherry tomatoes cut in thirds.
thanks to this recipe it has landed in one of my top 5 things to make on occasions. though i leave out the onions because I’m allergic to it. but even without that it is one of my best dishes. Thank you for making this on this site.
Perfect summer salad, especially to curb a chicken wing craving! Only change I made was to substitute carrot for the red onion due to personal preference. I also split it into two batches, one with blue cheese dressing for me and one with ranch dressing for my boyfriend. Both were delicious!
I used ranch package dressing w the mayo and added 6 oz of blue cheese and some carrots. Everyone one inhaled this. Keeper!
I always use farfalle pasta (bowtie). The better the blue cheese dressing the better the flavor. There are many different buffalo sauces that will taste different. My favorite is Frank and Teressa’s Medium Original Anchor Bar Buffalo Wing Sauce.
Liked everything except blue cheese substituted ranch and added sour cream made it gluten free with my brown rice elbow macaroni. Everyone wanted more and we ran out.
This is very good , Everyone who has ever tried it Loves it. A go to recipe . I change up the veggies sometimes but the base is wonderful. I add blue cheese itself also.
It was OK. You can doctor it up however you want. I’m not a big blue cheese fan so I added avocado ranch dressing or just ranch dressing. I also made my own chicken. Don’t care for the frozen stuff.
I made this delicious dish for our Memorial Day cookout. I have made this dish several times and my seventeen year of old grandson requests this salad every time we get together. He just can’t get enough of it. Followed the original recipe exactly as written every time I made this salad. Thanks for a great recipe.