I love anything buffalo chicken-related!  This Buffalo Chicken Pasta Salad is the perfect meal for those hot summer nights.  Make this to take to your next  BBQ, camping weekend, or enjoy as an easy meal at home.  I made it gluten-free by using chickpea pasta.  Try it out and let me know what you think!

BUFFALO CHICKEN PASTA SALAD

Yields 4 servings as an entree

INGREDIENTS

• 8oz Chickpea Pasta

• 2 cups shredded rotisserie chicken

• 3 stalks celery, chopped

• 3 carrots, peeled and chopped

• ¼ cup chives, chopped

• 4 cups of spinach

• ⅓ cup buffalo sauce

• ¼ cup paleo ranch dressing (see recipe below)

• ¼ cup blue cheese crumbles

INSTRUCTIONS

1. Cook the pasta according to the package directions in a large pot. Drain and rinse with cold water. 

2. To the pasta add the chicken, celery, carrots, and chives.

3. Add the ranch dressing and buffalo sauce.  Stir to coat the pasta, chicken, and veggies in the sauce.

4. Divide the spinach between bowls.  Top with the buffalo pasta.  Sprinkle with blue cheese crumbles.  Enjoy!

• I've been experimenting with lasagna and how to make a gluten-free, dairy-free version. With market demand, we have seen an explosion of products now available that are gluten-free and dairy-free making it easier, now than ever, to create alternatives to some of your favorite traditional dishes.½ cup mayo

• ½ cup full-fat, canned coconut milk

• 1 tsp onion powder

• 3 cloves of garlic, finely chopped

• 1 tbsp fresh dill, minced

• ¼ cup parsley, finely chopped

• 3 green onion, chopped

• 1 tbsp white vinegar

• Salt and pepper to taste

INSTRUCTIONS

1. Mix the mayo, coconut milk, and vinegar together until smooth.

2. Add in the rest of the ingredients.

3. Cover and store in the fridge.