PITTSBURGH (KDKA) -- Rania Harris' summer salad series continues as she shows Celina how to mix a delicious Buffalo Chicken Pasta Salad!

Buffalo Chicken Pasta Salad

Ingredients

• 1 (16 ounce) package uncooked rotini pasta
• ½ cup mayonnaise
• 1 heaping cup chunky blue cheese dressing (see recipe below)
• ½ cup buffalo wing sauce
• Sea salt and freshly ground black pepper to taste
• 2 – 12 oz packages frozen breaded chicken nuggets, baked according to package directions (I prefer Bell and Evans brand)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• Crumbled blue cheese (for garnish)

Directions:

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.

Garnish with crumbled blue cheese

Serves: 8

Blue Cheese Dressing

• 1/2-cup sour cream
• 1/2-cup mayonnaise
• 1 teaspoons sugar
• 1 tablespoon white wine vinegar
• 1 clove garlic - minced fine
• Dash of Worcestershire sauce
• 3/4 cup crumbled blue cheese
• Salt and freshly ground black pepper to taste

Directions:

Combine all ingredients thoroughly except blue cheese.  Fold cheese in gently - so as to keep it lumpy.  Season to taste with salt and pepper.