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

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4.1 from 8 reviews

Buffalo Pasta Salad combines perfectly cooked cavatappi pasta with a zesty buffalo ranch dressing, crispy roasted buffalo-seasoned chickpeas, fresh crunchy vegetables, creamy feta cheese, and avocado for a bold and tangy flavor. This vibrant and flavorful salad is perfect for summer gatherings, quick lunches, or meal prepping an exciting twist on traditional pasta salads.

Ingredients

Pasta and Chickpeas

  • 8 oz cavatappi noodles
  • 1 can (15 oz) chickpeas
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Vegetables and Cheese

  • 1 red bell pepper, diced
  • 2 mini English cucumbers, diced
  • 1/4 cup red onion, diced
  • 3/4 cup cherry tomatoes, quartered
  • 1 small jalapeño, diced
  • 1 avocado, sliced
  • 1/2 cup green onions, sliced
  • 1/2 cup crumbled feta cheese

Buffalo Dressing

  • 1/4 cup buffalo sauce (divided)
  • 2 tbsp hot honey
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • Pinch of salt & pepper
  • 1/2 cup ranch dressing (divided)

Instructions

  1. Cook the Pasta: Boil water in a sauce pot and cook the cavatappi noodles according to package instructions until al dente. Drain and rinse the pasta with cold water. Place in the fridge to cool completely while prepping other ingredients.
  2. Prep the Vegetables: Using a vegetable chopper or knife, dice the red bell pepper, mini cucumbers, jalapeño, and red onion evenly. Quarter the cherry tomatoes and set all aside for mixing later.
  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, salt, and pepper until the hot honey fully dissolves, creating a smooth buffalo dressing.
  4. Toast the Chickpeas: Rinse and drain the canned chickpeas thoroughly. Heat a skillet over medium heat, then add the chickpeas and cook, stirring occasionally, until the water evaporates and they begin to toast lightly. Season with black pepper, salt, and paprika. Stir in half of the buffalo dressing to coat the chickpeas evenly.
  5. Combine Salad Ingredients: Once pasta is chilled, transfer it to a large mixing bowl. Add the diced red onion, jalapeño, cherry tomatoes, red bell pepper, cucumber, buffalo-coated chickpeas, and crumbled feta cheese.
  6. Add Remaining Dressing: Pour the remaining buffalo dressing along with 1/4 cup of ranch dressing over the pasta mixture. Toss all ingredients gently with a rubber spatula or spoon to ensure everything is well coated.
  7. Finish and Serve: Just before serving, top the salad with sliced avocado. Drizzle the remaining 2 tablespoons of buffalo sauce and remaining 1/4 cup ranch dressing on top. Garnish with sliced green onions. Serve chilled for best flavor and freshness.

Notes

  • Enhance the salad with grilled chicken breasts to make it a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: http://bitezly.com/buffalo-pasta-salad-with-feta-veggies-and-creamy-buffalo-ranch-dressing-recipe-2/