8 ounces fusilli pasta (dry/uncooked)

3 packed cups shredded chicken (12 ounces)

1 cup shredded carrots (95 grams)

1 cup diced celery (120 grams)

1 cup diced bell pepper (130 grams)

¾ cup blue cheese dressing

½ cup blue cheese crumbles (2 ounces)

¼ cup hot sauce

¼ cup dill (roughly chopped)

¼ cup parsley (roughly chopped)

2 tablespoons lemon juice

Salt and pepper (to taste)

Optional toppings: green onions, hot sauce

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Cook the pasta: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water. Set aside.
Prepare the ingredients: While the pasta is cooking, shred the chicken, dice the celery, bell pepper, and shred the carrots. Chop the dill and parsley.
Make the buffalo dressing: In a large mixing bowl, combine the blue cheese dressing, hot sauce, lemon juice, salt, and pepper. Stir until well combined.
Assemble the salad: Add the cooked pasta, shredded chicken, carrots, celery, bell pepper, dill, and parsley to the mixing bowl with the dressing. Toss until well-coated.
Add the blue cheese: Gently fold in the blue cheese crumbles.
Serve and garnish: Taste and adjust seasoning with salt, pepper, or hot sauce. Top with optional green onions or extra hot sauce.
Chill and serve: Refrigerate for 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.

Spicy Option: Add extra hot sauce or diced jalapeños for a spicy kick.

Dairy-Free: Use a dairy-free dressing and substitute blue cheese crumbles with a dairy-free cheese alternative or omit the cheese entirely.

Vegetarian Option: Replace chicken with chickpeas or another plant-based protein.

More Veggies: Add other vegetables like cucumbers, cherry tomatoes, or avocado for added texture.