Buffalo Chick'n Pasta Salad

I saw this recipe online and knew it would be a breeze to make vegan using Gardein Teriyaki Chick'n Strips and Daiya Ranch Dressing. Toss that Teriyaki packet in the freezer for some other time and get to making this. Use your favorite type of pasta (rotini, ziti, rigatoni, medium shells, etc). I've made this 3 times already. It is that yummy. Even took it the office once for everyone. I served this as a main-dish but it could be served at your next cook-out as a side dish.

• 1 pound of your favorite pasta shape, cooked according to package directions
• 1 package Teriyaki Chick'n Strips
• 3/4 cup Frank's Buffalo Hot Sauce
• 1/4 cup Daiya Ranch dressing and more for drizzling
• 4-5 stalks celery, thinly sliced
• Garnish: a few sliced scallions

While the pasta cooks saute chicken. Cut each strips into 4 bite-sized pieces, brown in a skillet. Remove from skillet and add to bowl with all the other ingredients except garnish.

When the pasta is ready, drain, rinse and add to your bowl. Give it a good toss.

Serve immediately warm, although this is also delicious cold. Garnish with scallions. To finish drizzle with dressing.

 Enjoy!