Tangy Buffalo Chicken Pasta Salad

• 1 (8 ounce) package rotini pasta
• 2 cups cubed cooked chicken
• 2 stalks celery, diced
• 1/3 cup jarred roasted red pepper, drained (reserve juice) and chopped
• 1 green onion, thinly sliced
• 1/2 cup mayonnaise (such as Hellmann's(R)/Best Foods(R))
• 2 tablespoons hot pepper sauce (such as Frank's RedHot(R)), or to taste
• 2 tablespoons crumbled Gorgonzola cheese
• 1 teaspoon Worcestershire sauce

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
2. Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.

rotini pasta, chicken, stalks celery, red pepper, green onion, mayonnaise, hot pepper, gorgonzola cheese, worcestershire sauce

Taken from www.allrecipes.com/recipe/230734/tangy-buffalo-chicken-pasta-salad/ (may not work)