Buffalo Chicken Pasta Salad
This Buffalo Chicken Pasta Salad is a creamy, spicy twist on traditional pasta salad that makes a great lunch, dinner or potluck dish!
- 12 oz dry whole wheat pasta, I used Farfalle
- 12 oz cooked boneless skinless chicken breasts, chopped (mine was grilled)
- 4 cups chopped Romaine lettuce
- 1 celery stalk, diced
- 1 ½ cups shredded carrots
- ½ cup plain fat free Greek yogurt
- 2 oz crumbled blue cheese
- 1/3 cup light blue cheese dressing, I used Marzetti Light
- 1/3 cup Buffalo wing sauce, adjust to taste if desired
Cook the pasta in salted water according to package directions and drain. Rinse the pasta in cold water and then place it in a container in the refrigerator for at least an hour until chilled.
When the pasta is cool, place it in a mixing or serving bowl and add the chicken, lettuce*, celery and carrots and stir together until well combined.*If you are planning to make this once and eat it for lunches all week, I would suggest waiting to add the lettuce and just adding it in to each serving when you pack your lunch to ensure it doesn't wilt.
In a separate bowl, combine the crumbled blue cheese, Greek yogurt and blue cheese dressing. Using a fork or the back of a spoon, “smush” the blue cheese crumbles into the yogurt mixture until there are no large chunks remaining. Add the Buffalo sauce and stir until well combined. Pour the blue cheese mixture over the pasta salad and toss together until pasta salad is well coated.
MyWW SmartPoints per (1 1/3 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
7 per (1 1/3 cup) (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 1/3 cup) serving:
297 calories, 35 g carbs, 3 g sugars, 7 g fat, 2 g saturated fat, 22 g protein, 6 g fiber (from myfitnesspal.com)