Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad


1/2 lb. Penne or spiral pasta, prepared as directed
2 cups Chicken, cooked or grilled, sliced (option: rotisserie chicken)
2 - 3 cups Romaine lettuce, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1/2 cup Red pepper, chopped
1 1/2 cups Robert Rothschild Farm Buffalo Blue Cheese Dip

Blue cheese crumbles, for garnish


Prepare pasta as directed and rinse with cold water until pasta is completely cooled. Drain very well and place into a large bowl. Add chicken and vegetables to pasta, tossing gently. Carefully dress the salad with the Buffalo Blue Cheese Dip, tossing lightly to combine. Chill for 30 minutes before serving. If making ahead, reserve a small amount of dip to toss with the salad just before serving. Garnish with blue cheese crumbles if desired.