Ensalada de pasta con pollo búfalo picante y tacos

Ingredientes

• 16 ounces rotini pasta
• 3 cups shredded cooked chicken (rotisserie chicken is a great shortcut)
• 2/3 cup Frank's RedHot Original Sauce
• 3 tablespoons unsalted butter, melted
• 1 1/2 cups good quality ranch dressing
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 stalks celery, finely diced
• 2 medium carrots, shredded
• 1/2 medium red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Salt and black pepper, to taste

Preparación

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta well and rinse it under cold water to stop the cooking process and cool it down completely.

2. 2

   While the pasta cooks, prepare the chicken. In a medium bowl, combine the shredded cooked chicken with the melted butter and Frank's RedHot sauce. Stir until the chicken is evenly coated and set aside.

3. 3

   In a very large mixing bowl, whisk together the ranch dressing and the entire packet of taco seasoning until the mixture is smooth and well combined.

4. 4

   Add the cooled pasta, the shredded buffalo chicken, both shredded cheeses, the diced celery, shredded carrots, and diced red onion to the large bowl with the dressing.

5. 5

   Using a large spatula, gently fold everything together until every ingredient is evenly coated in the creamy dressing.

6. 6

   Stir in the fresh chopped cilantro. Give the salad a taste and season with salt and pepper as needed.

7. 7

   For the best flavor, cover the bowl and refrigerate the pasta salad for at least one hour. This allows all the flavors to meld and deepen.