Author: Laura Doerr, Ways To My Heart
Serving Size: 10
1 lb. pasta, cooked, rinsed, cooled
2 cups chicken, cooked and chopped
2 cups celery, chopped
2 cups cherry tomatoes, quartered
8 oz mini mozzarella balls
½ cup crumbled gorgonzola cheese
1 ½ cups Greek yogurt
1/3 cup buffalo sauce
¼ cup buttermilk
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp seasoned salt
½ tsp black pepper
¼ cup fresh chopped parsley
¼ cup crumbled gorgonzola cheese
1. In a medium bowl, whisk together all of the dressing ingredients until well combined.
2. In a very large bowl, add the pasta, shopped veggies, chicken, and cheeses. Pour the dressing over and stir until well combined.
3. Serve immediately, or chill for about 1 hour.
You can make this ahead of time, but the longer it sits the more the dressing gets soaked up by the pasta. If you’re planning to travel with it, or make it a day ahead of time, just wait to dress the pasta until about an hour before you are ready to serve.