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Buffalo Chicken Pasta Salad
Ingredients
  • 19 ounces cheese tortellini, cooked according to package directions, then rinsed and cooled (see note)
  • 3 cups cubed, cooked, boneless, skinless chicken breast (see note)
  • ⅔ cup diced, reduced-fat, sharp cheddar cheese
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • ⅓ cup finely chopped red onion
  • subheading: DRESSING:
  • 1 cup nonfat plain Greek yogurt
  • ¼ cup nonfat milk
  • 2 tablespoons hot sauce (such as Frank’s Red Hot) (see note)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon sugar
  • subheading: FOR SERVING:
  • reduced-fat blue cheese crumbles, if desired (see note)
  • additional hot sauce, if desired
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