This vegan buffalo pasta salad recipe is full of vegetables in a zesty, tangy buffalo dressing. With this buffalo cauliflower pasta salad, you can bring some heat to your summer cold pasta salad!
We love pasta salad! So, this summer, I decided to turn up the heat with roasted buffalo cauliflower, crunchy chickpeas, my favorite veggies, and pasta in this delicious vegan version of buffalo chicken pasta salad. If you love buffalo, this vegan pasta salad recipe is for you!
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Summer is the perfect time to enjoy cold, easy vegan salad recipes, and this vegan buffalo, pasta salad recipe, checks all the boxes! And on a hot summer night, nothing tastes better than a cold pasta salad with delicious veggies. If you like it a little spicy, or you prefer your buffalo sauce more mild, you choose the heat based on the type fo vegan buffalo sauce you use.
Vegan Buffalo Pasta Salad Ingredients
- Cauliflower: I love cauliflower because it has a bland taste and can be transformed with any flavor, spices, or marinade.
- Chickpeas: Chickpeas are high in dietary fiber and protein.
- Carrots: Carrots are sweet and tasty in this buffalo cauliflower pasta salad.
- Celery: Celery adds a crunchy component as well as a fresh taste.
- Green Onions: Green onions are light and flavorful without overpowering the salad.
- Pasta Noodles: Choose whole grain noodles (shape, size, or gluten-free).
- Cashew Mayo: I make my own cashew mayo recipe, but any vegan mayo recipe works.
- Buffalo Sauce: Any vegan buffalo sauce works well.
- Dill: Fresh dill is my favorite! Fresh dill tastes green, grassy, lemony, herbaceous, light, and refreshing.
- Garlic Powder: Garlic powder has a rich, deep flavor.
Vegan Buffalo Pasta Salad Ingredient Substitutions
- Broccoli is an excellent substitute for cauliflower in recipes.
- White beans are often used instead of chickpeas.
- Choose any type, size, and shape of pasta. Gluten-free pasta works as well.
- Choose any vegan mayo you prefer.
- If you want to make buffalo sauce, it is easy to make with minimal effort.
- Dry dill is much stronger than fresh dill.
How to Make Buffalo Cauliflower Pasta Salad
- Preheat the oven to 425 degrees and prepare a sheet pan with parchment paper or a silicone baking mat.
- Remove the core from a head of cauliflower, and cut the cauliflower into bite-sized pieces.
- Drain and rinse the canned chickpeas.
- Add the chickpeas and cauliflower pieces into a large bowl.
- Toss the cauliflower and chickpeas with ¼ cup buffalo sauce and 2 teaspoons of garlic powder.
- Pour the cauliflower/chickpea mixture onto a baking sheet and spread it out evenly on the baking sheet.
- Roast in the oven for 25-30 minutes until the cauliflower is brown and the chickpeas are crispy.
- Remove from the oven and allow to cool to room temperature.
- In the meantime, prepare the pasta and vegan buffalo sauce.
- Cook the noodles according to the package instructions.
- Drain in a colander and rise with cold water, moving the noodles around to cool all of them noodles.
- Transfer the noodles to a bowl.
- Whisk the cashew mayo and the remaining ¼ cup of buffalo sauce together and set aside.
- Add the cooled cauliflower/chickpea mixture to the noodles, and add the green onions, carrots, and celery.
- Pour the dressing into the bowl and toss to coat the noddles and vegetables.
- Garnish with fresh dill on top.
Serving Suggestions
We love this vegan buffalo pasta salad as an entree salad. However, it is a great side salad or potluck dish to take to a party, BBQ, or picnic.
- Serve as a side dish with Chickpea Burgers
- Or, enjoy this vegan pasta salad with Tempeh Kabobs or a Vegan Tempeh Reuben!
- To keep the buffalo theme, try it with a Buffalo Chickpea Wrap or Buffalo Tempeh!
Recipe FAQs
Yes, the vegetables stay crisp this way and do not wilt if they are included in hot noodles.
The longer you let it sit in the fridge, the more flavorful the pasta salad will be. You can certainly eat it right away if you like; just realize it is better after about 6 hours. Store pasta salad in an airtight container in the fridge or cover well with saran wrap.
To quickly chill cooked pasta for salad, first drain the cooked pasta in a colander. Then place the colander into a bigger bowl filled halfway with ice water. When chilled, lift the colander out of the ice water, drain, and it's ready to use.
Tips
- Cut the cauliflower into similarly sized pieces to ensure even cooking.
- The pasta salad is best when eaten immediately. If you plan to wait, don't dress the salad until ready to serve.
- Buffalo cauliflower pasta salad lasts 3-5 days in an air-tight refrigerator container.
- If using gluten-free noodles, rinse them thoroughly before adding them to the other salad ingredients.
Try this buffalo cauliflower pasta salad recipe if you love vegan pasta salad! It is the perfect combination of savory and spicy!
Delicious Vegan Salads to Try!
If you love this vegan buffalo pasta salad recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Buffalo Pasta Salad
Ingredients
- 1 head cauliflower cut into bite-sized pieces
- 1 15 ounce can chickpeas rinsed and drained
- 2 teaspoons garlic powder
- 3 stalks celery diced
- 1 cup shredded or chopped carrots
- 1 bunch green onions chopped
- 8 ounces pasta any shape and size works
- ½ cup dill chopped
- ½ cup buffalo sauce divided (half for the cauliflower/half for the dressing)
- ½ cup cashew mayo
Instructions
- Preheat the oven to 425 degrees and prepare a sheet pan with parchment paper or a silicone baking mat.
- Remove the core from a head of cauliflower, and cut the cauliflower into bite-sized pieces.
- Drain and rinse the canned chickpeas.
- Add the chickpeas and cauliflower pieces into a large bowl.
- Toss the cauliflower and chickpeas with ¼ cup buffalo sauce and 2 teaspoons of garlic powder.
- Pour the cauliflower/chickpea mixture onto a baking sheet and spread it out evenly on the baking sheet.
- Roast in the oven for 25-30 minutes until the cauliflower is brown and the chickpeas are crispy.
- Remove from the oven and allow to cool to room temperature.
- In the meantime, prepare the pasta and vegan buffalo sauce.
- Cook the noodles according to the package instructions.
- Drain in a colander and rise with cold water, moving the noodles around to cool all of them noodles.
- Transfer the noodles to a bowl.
- Whisk the cashew mayo and the remaining ¼ cup of buffalo sauce together and set aside.
- Add the cooled cauliflower/chickpea mixture to the noodles, and add the green onions, carrots, and celery.
- Pour the dressing into the bowl and toss to coat the noddles and vegetables.
- Garnish with fresh dill on top.
Video
Notes
- Cut the cauliflower into similarly sized pieces to ensure even cooking.
- The pasta salad is best when eaten immediately. If you plan to wait, don't dress the salad until ready to serve.
- Buffalo cauliflower pasta salad lasts 3-5 days in an air-tight refrigerator container.
- If using gluten-free noodles, rinse and drain them well before adding them to the salad.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Nancy
Can’t wait to try it!!
Kathy Carmichael
Hi Nancy, I can't wait to hear what you think. Looking forward to your review.
Leslie Ward
Quick question as I’m going to make this for the weekend. I. The instructions it says it’s best to eat it immediately otherwise don’t dress it u til you’re ready to eat it. In the “tips” section it says that it is better for it to sit overnight to get the best flavor. So which way should I proceed ? Thanks much.
Kathy Carmichael
Hi Leslie, it's best to dress it right before you serve it. Sorry for the confusion.
Tara
So yummy! A new favorite for sure! It was pretty easy to throw together too!
Kathy Carmichael
Hi Tara, I'm so glad you liked it! Thanks for the feedback. I appreciate it.
Donna
Is there a recipe for the buffalo sauce or is it something you purchase?
Kathy Carmichael
Hi Donna, There is a link to homemade buffalo sauce, or you can use Frank's Buffalo Sauce. You have to get the original recipe because some of the varieties contain butter or oil. https://www.kathysvegankitchen.com/buffalo-chickpea-wrap/
Penny
This another winner!!! Love it!
Kathy Carmichael
Hi Penny, I'm so glad you liked it. Thanks for the feedback. Much appreciated! 🙂