|1. Cook pasta according to package directions; drain and rinse in cold water.|
|2. Combine the pasta, chicken, celery, carrots, and green onions in a large bowl.|
|3. Whisk the yogurt, wing sauce, and garlic powder in a large bowl. Stir in 1/2 cup blue cheese. Season with pepper to taste. Pour over pasta mixture; gently toss to coat.|
|4. Cover and refrigerate for at least 1 hour or until serving.|
|5. Gently fold in remaining blue cheese just before serving.|
- *If the blue cheese is moist and not crumbling well, try placing in the freezer for up to one hour then crumble with a fork.
- For a mess-free method of crumbling your own blue cheese, break off chunks and crumble them inside a plastic bag with your fingers. You can keep them stored in the same bag!
© Dairy Farmers of Wisconsin