Buffalo Chicken Pasta Salad

• 16 ounces, fluid Bottle Of Buttermilk Ranch Salad Dressing
• 1/3 cups Hot Sauce-I Use Frank's Original Flavor
• 8 stalks Celery, Finely Diced
• 2 packages 6 Oz Packages Grilled Chicken Breast Strips, Diced-I Use Foster Farms
• 2 packages 2.8 Oz Packages Real Bacon Recipe Pieces-I Use Oscar Meyer Hickory Smoke Flavor
• 2 Tablespoons Chives, Finely Minced
• 5 ounces, weight Container Blue Cheese Crumbles
• 1 pound Box Penne Pasta

1. In a very large bowl, whisk together the ranch dressing and hot sauce. Refrigerate until ready to use.
2. In a separate bowl, combine the remaining ingredients except the pasta. Set them in the refrigerator as well.
3. Prepare pasta according to directions on the box. Drain well and transfer to the bowl with the sauce. Toss the pasta and sauce until well coated. Fold in the remaining ingredients.
4. Refrigerate for at least 4 hours. Top with additional chives if you would like.

buttermilk, hot sauce, stalks celery, chicken, bacon, chives, crumbles, penne pasta

Taken from tastykitchen.com/recipes/salads/buffalo-chicken-pasta-salad-3/ (may not work)