If you’re craving a dish that combines bold, zesty flavors with fresh, crisp veggies and a delightful creamy tang, then this Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe is about to become your new go-to. Perfectly cooked pasta meets a lively buffalo ranch dressing, crunchy bell peppers and cucumbers, creamy feta, and a little kick from jalapeño and buffalo sauce. Whether you’re heading to a summer gathering or looking for a vibrant lunch option, this salad offers an exciting twist on traditional pasta salads that you won’t want to miss!

Ingredients You’ll Need

The image shows a white bowl filled with seven distinct layers of food arranged in sections. Starting from the top right and moving clockwise, there is a layer of pale yellow spiral pasta with a smooth texture. Next is a section of bright green chopped spring onions with a slightly glossy look. Below that is a heap of diced red bell pepper, shiny and fresh. Next to the pepper is a section of chopped light green cucumber with crisp edges. In the middle bottom of the bowl, there is a mound of crumbled white cheese with a soft, crumbly texture. To the left of the cheese is roasted chickpeas, golden brown with a slightly roasted and firm appearance. Finally, the last section on the bottom left is purple chopped red onion with a moist texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully simple but each plays a crucial role in building layers of texture, color, and flavor. From the hearty chickpeas to the zesty buffalo dressing, every component is thoughtfully chosen to create a balanced and irresistible dish.

8 oz cavatappi noodles: The perfect pasta shape that holds onto every bit of dressing and bite of goodness.
1 can (15 oz) chickpeas: Adds protein and a satisfying, slightly nutty crunch after being toasted with spices.
1 tsp paprika: Brings a subtle smokiness that complements the buffalo sauce perfectly.
1/2 tsp salt: Essential for enhancing all the vibrant flavors.
1/2 tsp black pepper: Adds a mild heat to round out the spices.
1 bell pepper: Brings sweetness and crisp texture for a refreshing contrast.
2 mini English cucumbers: Coolness and crunch that lighten the salad.
1/4 cup red onion, diced: Offers a bite of sharpness without overpowering.
3/4 cup cherry tomatoes, quartered: Juicy bursts of sweetness throughout the salad.
1 avocado: Creamy richness that softens the heat and adds a luscious texture.
1 small jalapeño: Provides a fresh, lively kick—you can adjust quantity to taste.
1/2 cup green onions: Fresh and slightly pungent garnish to brighten every forkful.
1/2 cup crumbled feta cheese: Salty, tangy creaminess that perfectly balances the buffalo heat.
1/2 cup ranch dressing: Adds cooling creaminess and complements the buffalo sauce.
2 tbsp buffalo sauce: The star spice mix that makes this pasta salad uniquely flavorful.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe

Step 1: Cook the Pasta

Start by boiling your cavatappi noodles according to the package instructions until they’re perfectly al dente—just tender enough with a slight bite. Once cooked, drain the noodles and rinse them in cold water. This cools the pasta quickly, preventing overcooking, and helps it soak up the dressing without getting mushy. Place it in the fridge to chill while you prepare the rest of the ingredients.

Step 2: Prep the Veggies

Use a vegetable chopper or a sharp knife to dice the red bell pepper, mini English cucumbers, jalapeño, and red onion into small, even pieces. Quarter the cherry tomatoes so they burst with freshness in every bite. This colorful vegetable medley adds a wonderful crunch and vibrancy that brings your Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe to life.

Step 3: Make the Buffalo Dressing

In a small bowl or glass beaker, whisk together buffalo sauce, hot honey, olive oil, Dijon mustard, white wine vinegar, and a pinch of salt and pepper. Whisk until the hot honey is completely dissolved and the dressing is glossy with balanced heat and sweetness. This homemade dressing is what sets this salad apart with its tantalizing tang.

Step 4: Toast the Chickpeas

Drain and rinse the canned chickpeas well. Heat a skillet over medium heat and add the chickpeas, allowing the water to evaporate as they warm. Toast them lightly, stirring occasionally for even browning. When they start to look crunchy and golden, sprinkle in paprika, salt, and black pepper, then stir in half the buffalo dressing so each chickpea is coated in that wonderful flavor.

Step 5: Combine All Ingredients

Remove your chilled pasta from the fridge and place it in a large mixing bowl. Add diced red onion, jalapeño, cherry tomatoes, red bell pepper, cucumber, buffalo-coated chickpeas, and crumbled feta cheese. Pour the remaining buffalo dressing and ¼ cup of ranch dressing over everything. Toss gently but thoroughly using a rubber spatula to ensure every component is beautifully coated.

Step 6: Add the Finishing Touches

Just before serving, slice the avocado and arrange it on top of the salad along with the remaining 2 tablespoons of buffalo sauce and ¼ cup of ranch dressing. Sprinkle chopped green onions for a fresh, vibrant garnish. Serve chilled and watch as everyone delights in this bold, flavorful creation!

How to Serve Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe

In a large white bowl filled with creamy elbow macaroni mixed with fresh chopped red tomatoes and diced green cucumbers, the pasta is coated lightly with a sauce that gives a slightly glossy appearance. Visible are chunks of red onion and pieces of green pepper scattered evenly among the pasta, giving a colorful mix of red, green, and creamy beige shades. A wooden spoon rests inside the bowl, partially visible on the left side, slightly stained with the sauce. The bowl sits on a white marbled surface that adds brightness to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra flair, consider sprinkling toasted pepitas or crushed tortilla chips on top for added crunch. Fresh herbs like chopped cilantro or parsley can also add a refreshing layer that complements the spicy buffalo flavors wonderfully.

Side Dishes

This Buffalo Pasta Salad is fantastic on its own but pairs beautifully with grilled chicken breasts or a chilled shrimp cocktail for protein lovers. For a vegetarian twist, serve alongside baked sweet potato fries or crispy roasted cauliflower for a hearty, satisfying meal.

Creative Ways to Present

Impress guests by serving this pasta salad in individual mason jars—perfect for picnics or potlucks. Layer the ingredients so the creamy dressing stays at the bottom and toss it up just before eating. You can also stuff it into pita pockets or wraps for a portable, flavor-packed lunch option.

Make Ahead and Storage

Storing Leftovers

This Buffalo Pasta Salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keep the avocado sliced close to serving time to avoid browning, or toss it right before eating for the freshest bite.

Freezing

Because of the fresh veggies and creamy dressings, freezing is not recommended for this salad as it may affect texture and flavor negatively. Enjoy it fresh for the best experience!

Reheating

This salad is best served cold or at room temperature. If desired, remove the avocado and store separately, then allow the salad to warm slightly at room temperature before tossing and adding the avocado back in. Avoid microwaving to preserve the crunch and creaminess.

FAQs

Can I substitute the pasta type?

Absolutely! While cavatappi is ideal for holding onto the dressing, rotini, penne, or fusilli would work great too. Just make sure to cook until al dente to maintain the perfect texture.

Is this salad suitable for vegans?

To make this recipe vegan, simply swap out the feta for a plant-based alternative or omit it, and choose a vegan ranch dressing. The buffalo sauce and veggies are already vegan-friendly.

Can I make the buffalo dressing ahead of time?

Yes! Prepare the buffalo ranch dressing up to 2 days in advance and store it in an airtight container in the fridge. Whisk well before using to reincorporate any separated ingredients.

What if I don’t like spicy food?

You can easily reduce the heat by using less buffalo sauce or choosing a mild buffalo sauce variant. Also, removing the seeds from the jalapeño will tame the spice without losing the flavor.

How can I add protein to make it a main dish?

Grilled or shredded chicken breasts are fantastic additions, as are roasted tofu cubes or black beans for a vegetarian protein boost. Adding these transforms the salad into a complete and hearty meal.

Final Thoughts

This Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe is an absolute crowd-pleaser that masterfully blends spicy, creamy, and fresh elements into one colorful dish. Whether you’re looking to wow guests or spice up your weekday lunches, this salad is simple to make and packed with flavor that keeps you coming back for more. Grab those ingredients and get ready to toss up your next favorite pasta salad!