Buffalo Chicken Pasta Salad

I love eating salads in the summer. There's nothing like fresh ingredients and crisp vegetables while the sun is shining. I enjoy mixing things up and creating twists on an original recipe, which is how my Buffalo Chicken Pasta Salad came about.

It's a kick of spice but served cold that is perfect for any summer gathering.

You will need:

8 oz. cooked pasta- I used Farfalle
1 cup cooked diced chicken
1/2 cup Frank's Red Hot sauce
1/2 cup ranch dressing
1/4 cup grated carrots
1/4 cup diced celery
1/4 cup diced green onions

To make:

Cook the pasta according to directions on the box and drain.
In a large bowl add the ingredients starting with the pasta, then hot sauce and ranch.
Combine the rest of the ingredients and stir to mix.
Refrigerate for at least 2 hours.
Before serving, stir the pasta to taste.
You may want to add 1/4 cup more of both ranch and hot sauce.

I may or may not have eaten what was left over 2 days in a row for lunch. I love spicy foods, and this was a definite win in my book.

What's your favorite summertime dish?