Buffalo Chicken Pasta Salad

• Kosher salt
• 1 pound rigatoni noodles
• 1 pound cooked chicken, diced (I love using leftover wing meat)
• 4 stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish
• 1/2 bunch green onions, green parts only, sliced (about 1/2 cup)
• 1 1/2 cups mayonnaise
• 1/2 cup crumbled blue cheese
• 5 tablespoons lemon juice
• 3 tablespoons Dijon mustard
• 2 to 4 tablespoons hot sauce
• 2 tablespoons dark, dark, DARK beer
• 2 tablespoons honey
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne (or togarashi if you have it!)

1. In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente.
2. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions.
3. Toss well.
4. In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt.
5. Stir until smooth, then add to the bowl with the rigatoni.
6. Taste and adjust the seasoning as needed.
7. Refrigerate for 1 to 3 hours to allow the flavors to meld.
8. Garnish with chopped celery leaves before serving.

kosher salt, rigatoni noodles, chicken, stalks celery, green onions, mayonnaise, blue cheese, lemon juice, mustard, hot sauce, honey, ground black pepper, cayenne

Taken from www.foodnetwork.com/recipes/damaris-phillips/buffalo-chicken-pasta-salad.html (may not work)