Monday, May 28, 2012

Guanella Pass in the Early Summer Light & Buffalo Chicken Pasta Salad

My husband took some really lovely photographs of our drive over Guanella Pass.

Here's a pasta salad I am making for this week's lunches. I've used a gluten-free pasta to make it more Paleo friendly.

Buffalo Chicken Pasta Salad

Author: Snappy Gourmet Prep time: 20 mins
Cook time: 10 mins Total time: 30 mins
Serves: 6-8

8 ounces uncooked pasta (such as mezze penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped

Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water.

Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.

Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in dressing until desired amount.

Refrigerate until ready to serve.


SNAPPY TIPS: You can serve this as a side dish or main dish. It would even be great for a tailgating or picnic potluck! It’s mild to moderately spicy. If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.

SNAPPY SUBSTITUTIONS: Use any shape pasta you’d like. Instead of chicken, you could use precooked small shrimp (peeled & deveined) or leave out the meat all together for a vegetarian option. A little ranch flavored seasoning mix would also be good in the dressing. Red onions and/or scallions would also be a good addition.

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