Buffalo Chicken Pasta Salad
Ingredients
- 4 ounces whole-wheat elbow noodles (generous 1 cup)
- ¼ cup mayonnaise
- ¼ cup low-fat plain Greek yogurt
- 2 tablespoons hot pepper sauce (such as Frank's RedHot)
- 2 tablespoons white vinegar
- 2 cups shredded cooked chicken (about 8 ounces)
- 2 scallions, sliced, whites and greens separated
- ½ cup chopped celery
- ½ cup shredded carrot
- ½ cup crumbled blue cheese
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