Vegan Buffalo Pasta Salad
This vegan buffalo pasta salad 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!
Servings: 6
Calories: 294kcal
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
Calories: 294kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 470mg | Potassium: 475mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 51mg | Calcium: 49mg | Iron: 1mg