Description
This colorful pasta salad combines the flavors of buffalo chicken with crunchy veggies for a light yet satisfying meal.
Ingredients
Scale
- 8 oz orecchiette
- 2 lb chicken breast
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt
- 1.5 red onion, sliced thinly
- 1.5 cups carrots, shredded or diced
- 1.5 cups celery, chopped
- 3 scallions, sliced
- 0.75 cup buffalo sauce
- 0.75 cup Greek yogurt
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken breasts dry and season with onion powder, garlic powder, paprika, and salt.
- Cut the red onion into wedges and arrange it with the chicken on a sheet pan. Roast until the chicken is cooked through, about 18-20 minutes.
- In a pot of salted boiling water, cook the orecchiette until al dente, around 8-10 minutes. Drain and set aside to cool.
- Once cooked, chop the chicken and onions into bite-sized pieces. Slice the carrots, celery, and scallions.
- In a bowl, whisk together buffalo sauce and Greek yogurt until smooth.
- In a large bowl, combine pasta, chicken, onions, and veggies. Pour the dressing over and mix until well coated.
- Serve immediately or chill before serving.
Notes
Store leftover salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg