If you’re looking for a vibrant, flavor-packed salad that’s anything but ordinary, this Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe is an absolute game changer. Imagine perfectly cooked cavatappi noodles tossed with spicy buffalo-coated chickpeas, crunchy peppers, cool cucumbers, juicy tomatoes, creamy avocado, and tangy feta cheese—all drenched in a luscious, slightly sweet and spicy buffalo ranch dressing. It’s bright, refreshing, and delivers just the right amount of heat, making it your go-to dish for casual lunches, summer picnics, or a fun crowd-pleaser at your next gathering.

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

Gathering a handful of simple yet essential ingredients is all it takes to create this spectacular salad. Each item brings something unique—whether it’s texture, zing, or color—to make the dish truly memorable.

8 oz cavatappi noodles: Their spiral shape perfectly holds the dressing and bits of veggies for every bite.
1 can (15 oz) chickpeas: Toasted and seasoned, they add a satisfying crunch and protein boost.
1 tsp paprika: Adds a smoky depth that complements the buffalo flavor beautifully.
1/2 tsp salt: To enhance all the flavors and bring everything together.
1/2 tsp black pepper: For a subtle kick that balances the creamy dressing.
1 red bell pepper: Gives a sweet crunch and vibrant color contrast.
2 mini English cucumbers: Crisp and refreshing, they lighten the dish with their coolness.
1/4 cup red onion, diced: Offers a sharp bite that cuts through the richness.
3/4 cup cherry tomatoes, quartered: Juicy bursts of natural sweetness throughout.
1 avocado: Adds creamy goodness and richness to balance the heat.
1 small jalapeño: Provides a gentle heat that’s mellowed by the other ingredients.
1/2 cup green onions: For a fresh, light onion flavor and pretty garnish.
1/2 cup crumbled feta cheese: Brings a tangy, salty dimension that pairs beautifully with buffalo sauce.
1/2 cup ranch dressing: The creamy base that tames the spice and ties everything together.
2 tbsp buffalo sauce: The soul of the dish, delivering bold, zesty heat.

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 bringing a pot of salted water to boil and cook your cavatappi noodles until they’re perfectly al dente. This shape is ideal because it traps the dressing and ingredients in those lovely spirals. Drain the noodles and rinse under cold water to stop the cooking process and keep them cool for tossing later. Pop them in the fridge while you prep the rest—this keeps things fresh and crisp.

Step 2: Prep the Veggies

This step is where the salad starts taking shape! Grab that red bell pepper, English cucumbers, jalapeño, and red onion, and dice them finely. If you have a veggie chopper, it makes the work quick and even. Don’t forget the cherry tomatoes; quarter them for bursts of juicy sweetness throughout your dish. These colorful veggies add essential crunch and freshness that contrast beautifully with the creamy and spicy elements.

Step 3: Mix the Buffalo Dressing

Whisk up the magic buffalo dressing in a small bowl: buffalo sauce, hot honey, olive oil, Dijon mustard, white wine vinegar, and just a pinch of salt and pepper. Make sure the hot honey dissolves fully for that perfect hint of sweetness to mellow the heat. This dressing is the heart of the salad, delivering that addictive tang with each bite.

Step 4: Sauté the Chickpeas

Drain and rinse your chickpeas, then heat a skillet over medium. Toss in the chickpeas until the liquid evaporates and they start to toast and crisp. Season with salt, pepper, and paprika for an extra smoky punch. Right before taking them off the heat, stir in half of your buffalo dressing to coat these crunchy gems with fiery flavor—this makes them absolutely irresistible in the salad.

Step 5: Toss Everything Together

Retrieve your cooled noodles and add them to a large mixing bowl along with all the diced veggies, buffalo chickpeas, and crumbled feta cheese. Pour in the remaining buffalo dressing and ranch dressing, then toss everything gently until every component is lusciously coated. The creaminess of the ranch balances the spicy buffalo sauce beautifully while the feta adds a salty tang that keeps the flavors lively.

Step 6: Final Touches Before Serving

Before serving, top your salad with ripe avocado slices, drizzle the remaining buffalo sauce and ranch, and scatter green onions for freshness and garnish. Serve chilled to enjoy the perfect combination of spicy, creamy, crunchy, and cool textures that make this Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe such a standout sensation.

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

Green onions are a classic choice for a fresh crisp bite and a pop of green, but feel free to add chopped fresh cilantro or parsley to brighten things up even more. For a little more heat, sprinkle extra paprika or drizzle more buffalo sauce on top. A squeeze of lime can add a lovely zesty finish if you want to experiment.

Side Dishes

This salad shines on its own but also pairs beautifully with grilled chicken breasts for a fuller meal, or alongside classic barbecue sides like corn on the cob and coleslaw. It’s an excellent option for picnics and potlucks because it’s easy to transport and keeps well chilled.

Creative Ways to Present

For a fun twist, serve the salad in hollowed out bell peppers or mini lettuce cups as individual bites. Layer it in a parfait glass for a colorful, elegant presentation at parties. You could even use it as a filling for wraps or stuffed pita pockets for a quick, vibrant lunch option.

Make Ahead and Storage

Storing Leftovers

Keep your Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe fresh by storing it in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully, but to maintain the salad’s best texture, consider adding avocado and additional dressing just before serving.

Freezing

This salad is best enjoyed fresh and chilled, as freezing can change the texture of the noodles and fresh veggies. It’s not recommended to freeze this particular pasta salad because the avocado and dressing can separate and become watery upon thawing.

Reheating

Since this is a chilled salad, reheating isn’t necessary or recommended. However, if you do want to warm the chickpeas or protein additions, remove them before mixing into the salad. Stir them back in warm to keep those toasted flavors alive while preserving the salad’s refreshing vibe.

FAQs

Can I use a different type of pasta?

Absolutely! While cavatappi’s spiral shape is ideal, you can use rotini, penne, or fusilli—anything that holds onto the dressing nicely will work just fine.

Is this salad suitable for vegans?

To make it vegan, swap out the feta for a plant-based cheese alternative and use a dairy-free ranch dressing. The rest of the ingredients are naturally vegan-friendly.

How spicy is the buffalo sauce in this recipe?

The buffalo sauce provides a moderate heat level that can be adjusted to your taste by using more or less. Adding hot honey helps balance the heat with just a touch of sweetness.

Can I make this salad ahead of time?

Yes! It’s actually better after resting a few hours in the fridge because the flavors meld beautifully. Just add avocado slices right before serving to keep them fresh.

What’s the best way to serve leftovers?

Leftover salad is delicious on its own or spooned over fresh greens for a satisfying lunch. You can also use it as a filling for wraps or pita pockets for a quick meal option.

Final Thoughts

This Buffalo Pasta Salad with Feta, Veggies, and Creamy Buffalo Ranch Dressing Recipe embodies everything that makes a salad exciting: vibrant colors, bold flavors, contrasting textures, and easy prep. It’s a heartfelt twist on classic pasta salad that guarantees rave reviews every time you make it. Trust me, once you try it, it’ll quickly become one of your favorite go-to dishes to share with friends and family!