Buffalo Pasta Salad
This Buffalo Pasta Salad features perfectly cooked pasta tossed with a zesty buffalo ranch dressing, crunchy veggies, and creamy feta for a bold and tangy flavor. Ideal for summer gatherings or as a tasty summer meal prep, it brings a flavorful twist to traditional pasta salads.
Servings: 6
Calories: 360kcal
Equipment
- Sauce pot
- strainer
- skillet
- measuring cups / spoons
- Whisk
- small bowl or glass beaker
- Large mixing bowl
- Rubber Spatula
Ingredients
- 8 oz noodles I used cavatappi
- 1 can chickpeas 15 oz
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bell pepper
- 2 mini english cucumbers
- 1/4 cup red onion diced
- 3/4 cup cherry tomatoes quartered
- 1 avocado
- 1 small jalapeño
- 1/2 cup green onions
- 1/2 cup crumbled feta
- 1/2 cup ranch dressing
- 2 tbsp buffalo sauce
Buffalo Dressing
- 1/4 cup buffalo sauce
- 2 tbsp hot honey
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- pinch salt & pepper
Instructions
- Start by cooking the noodles according to package instructions. Then drain, rinse with cold water and let cool in the fridge while you prep the remaining ingredients.
- I used my vegetable chopper to quickly and evenly dice: red bell pepper, cucumber, jalapenos, and red onion. Quarter the grape tomatoes.
- Make the buffalo dressing in a small bowl or pyrex. Whisk together until hot honey is completely dissolved.
- Rinse and drain the canned chickpeas. Heat a skillet to medium heat. Once warm, add the chickpeas and toss until the remaining water evaporates. As they start to toast, stir in black pepper, salt, and paprika. Stir in half of the buffalo dressing to coat the seasoned chickpeas.
- Once the noodles are cooled, add them to a large mixing bowl and add diced red onion, jalapeno, cherry tomatoes, red bell pepper, cucumber, buffalo chickpeas and crumbled feta cheese.
- Pour the remaining buffalo dressing and ¼ cup of ranch on top of the pasta salad.
- Toss together, ensuring everything is coated well.
- Before serving, add sliced avocado to the top of the salad along with the remaining (2 tablespoons) buffalo sauce and ¼ cup ranch. Garnish with green onions. Best served chilled!
Video
Notes
Add grilled chicken breasts to the salad to make it a full meal.
Store in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 1058mg | Potassium: 381mg | Fiber: 7g | Sugar: 12g