This is a light, delicious pasta salad perfect for outdoor entertaining as barbecue season arrives, or for eating inside by the air conditioner while you try to beat the summer heat. The creamy sauce pairs perfectly with grilled chicken, crisp celery, rich bleu cheese, and crunchy bacon for a salad that delights with both taste and texture.
Buffalo Chicken Pasta Salad
30 minutes
Serves 4 as a light lunch
8 oz mini farfalle
1 tsp salt
2 T olive oil
2-3 strips bacon (optional)
1 lb boneless skinless chicken breast
1-2 stalks celery, diced
1/4 C buttermilk
1/4 C mayonnaise
3 T hot pepper sauce, such as Frank’s Red Hot
1/4 C chopped fresh Italian flat leaf parsley
2 cloves garlic, minced
2.5 oz crumbled bleu cheese
3 green onions, chopped
Fill a large stock pot half full of water, add salt and olive oil, and bring to a boil. Cook pasta until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, fry a couple of strips of bacon until crisp; drain on paper towels. Lightly season chicken with salt and pepper and cook on a grill pan or grill, or use the same frying pan you used for the bacon (pour out most of the grease first). Cooking time will depend on the thickness of the chicken breast, but be sure the chicken is opaque throughout and juices run clear. Believe me, you don’t want raw chicken in your salad! Once the chicken is done, let it cool for a few minutes and then dice it into 1/2 inch pieces. You can also use any leftover chicken you’ve got in the fridge.
Combine buttermilk, mayonnaise, hot sauce, parsley, garlic, and bleu cheese. I just mixed the dressing right in my Pyrex measuring cup. If you don’t have buttermilk on hand, you can make your own by using 1/4 cup milk (or a combination of milk and cream) and a teaspoon of white vinegar; let set for 5 minutes. Presto, instant buttermilk!
In a large bowl, toss together celery, pasta, and chicken. Pour dressing over salad and toss well to coat. Finally, stir in green onions and crumbled bacon. Serve immediately; refrigerate leftovers.
