Tangy Buffalo Chicken Pasta Salad

Ingredients

• 2 stalks celery diced
• 2 cups meat from a rotisserie chicken cubed cooked
• 2 tablespoons gorgonzola cheese crumbled
• 1  green onion thinly sliced
• 0.5 cup mayonnaise foods® (such as Hellmann's®/Best )
• 2 tablespoons pepper sauce hot to taste redhot® (such as Frank's )
• 0.3 cup roasted pepper red jarred drained chopped (reserve juice)
• 8 ounce rotini pasta 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• pot

Directions

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.
3. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.