Buffalo chicken pasta salad

From Buns in my Oven

•  8 ounces Farfalle pasta
•  1 cup cooked, diced chicken
•  1/4-1/2 cup Frank’s Red Hot Sauce
•  1/4-1/2 cup prepared Ranch dressing
•  1/2 cup grated carrots
•  1/2 cup diced celery
• 1/2 cup chopped cauliflower
•  1/4 cup diced green onions
• Handful of blue cheese crumbles

INSTRUCTIONS

1. Prepare the pasta according to package directions. Drain and add to a large bowl.
2. Add the remaining ingredients to the bowl, starting with 1/4 cup of both the hot sauce and ranch. Stir to combine.
3. Refrigerate for at least 2 hours before serving.
4. Before serving, stir the pasta and taste. Add more hot sauce and ranch dressing as desired and sprinkle blue cheese crumbles on top.

Notes from Jill's Kitchen: