Ingredients
2-1/2 cups uncooked penne pasta2 cups chopped cooked chicken3 medium carrots, shredded2 celery ribs, thinly sliced1/2 cup Louisiana-style hot sauce1/3 cup olive oil1 tablespoon lemon juice1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon celery salt1-1/2 cups (6 ounces) crumbled blue cheese
Preparation
Cook penne according to package directions. Meanwhile, in a large bowl, combine the chicken, carrots and celery. In a small bowl, whisk the hot sauce, oil, lemon juice, onion and garlic powders and celery salt.
Drain pasta and rinse in cold water. Add to chicken mixture. Pour dressing over salad; toss to coat. Stir in blue cheese. Cover and refrigerate until serving.
