Buffalo Pasta Salad

Name: Buffalo Pasta Salad
Total time: 20 min
Yield: 6 serving
Ingredients: 8 oz noodles; 1 can chickpeas; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper; 1 bell pepper; 2 mini english cucumbers; ¼ cup red onion; ¾ cup cherry tomatoes; 1 avocado; 1 small jalapeño; ½ cup green onions; ½ cup crumbled feta; ½ cup ranch dressing; 2 tbsp buffalo sauce; ¼ cup buffalo sauce; 2 tbsp hot honey; 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; pinch salt & pepper

User Reviews

5.0

6 reviews

Excellent

Total Time
20 mins
Servings
6
Calories
360 kcal
Course
Side Dish, Lunch

Buffalo Pasta Salad

Ava Cruz

Report

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.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

8 oz noodles I used cavatappi
1 can chickpeas 15 oz
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 bell pepper
2 mini english cucumbers
¼ cup red onion diced
¾ cup cherry tomatoes quartered
1 avocado
1 small jalapeño
½ cup green onions
½ cup crumbled feta
½ cup ranch dressing
2 tbsp buffalo sauce

Buffalo Dressing

¼ cup buffalo sauce
2 tbsp hot honey
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
pinch salt & pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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!

Notes

Add grilled chicken breasts to the salad to make it a full meal.
grilled chicken breasts
Store in an airtight container for up to 3 days.

Nutrition Information

Show Details

Serving 1serving Calories 360kcal (18%) Carbohydrates 54g (18%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 7mg (2%) Sodium 1058mg (44%) Potassium 381mg (11%) Fiber 7g (28%) Sugar 12g (24%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving	1serving
Calories	360kcal	18%
Carbohydrates	54g	18%
Protein	11g	22%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Cholesterol	7mg	2%
Sodium	1058mg	44%
Potassium	381mg	8%
Fiber	7g	28%
Sugar	12g	24%