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