Ingredients
Scale
- 8 oz rotini pasta
- 1 pound chicken breasts
- 1 pound bacon
- ¼ cup blue cheese crumbles
- ⅓ cup celery, thinly sliced
- ½ cup shredded carrots
- ¼ cup green onions
- 3 tbsp poultry seasoning
- 1 tbsp avocado oil
Dressing
- ½ cup ranch dressing
- ½ cup buffalo sauce
Instructions
- Boil the rotini pasta to al dente according to the package directions. Drain and rinse under cold water.
- Lightly drizzle the chicken breasts with avocado oil, then season evenly with the poultry seasoning.
- Grill the chicken over medium-high heat, flipping every 2 minutes.
- Remove the chicken once it reaches an internal temperature of 165°F. Let it rest for 5 minutes, then chop into bite-size pieces.
- Assemble the pasta salad in a large bowl with the rotini pasta, chopped chicken, bacon, celery, shredded carrots, and green onions.
- In a small bowl, whisk together the ranch dressing and buffalo sauce until fully combined.
- Pour the dressing over the pasta salad, then toss until everything is evenly coated.
- Garnish with blue cheese crumbles and additional green onions. Serve immediately or refrigerate until ready to serve.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Dinner, Lunch, Side Dish
- Method: Grilling
- Cuisine: American
