Cook pasta according to package instructions.  Drain, rinse and mix with one tablespoon of olive oil.  Then let cool.  Add the celery and shredded carrots to a food processor and pulse until they are finely diced.  You can skip this step if you like a chunkier pasta salad.  Set aside.

Over medium heat combine the butter, hot sauce and garlic powder to make the Buffalo sauce.  Transfer to a mason jar without a lid and let it cool.

When the pasta has cooled add it to a large bowl.  Add in the rest of the ingredients.  Important note:  the buffalo sauce will likely separate while cooling, so shake it up in a lidded mason jar or other container before adding it in.  Mix well. If desired, top with blue cheese crumbles and scallions.  Eat right away or refrigerate.  Enjoy!