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

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4.3 from 3 reviews

Buffalo Pasta Salad is a vibrant and flavorful dish featuring perfectly cooked cavatappi pasta tossed in a zesty buffalo ranch dressing, combined with crunchy fresh vegetables, toasted buffalo-seasoned chickpeas, creamy feta cheese, and topped with avocado and green onions. This salad offers a bold and tangy twist on traditional pasta salads, making it perfect for summer gatherings or as a convenient meal prep option.

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 Toppings

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

Salad Dressing

  • 1/2 cup ranch dressing (divided)
  • 2 tbsp buffalo sauce (divided)

Buffalo Dressing

  • 1/4 cup buffalo sauce
  • 2 tbsp hot honey
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • Pinch of salt and pepper

Instructions

  1. Cook the Pasta: Start by cooking the cavatappi noodles according to the package instructions. Once cooked, drain the noodles and rinse them thoroughly with cold water. Place the noodles in the fridge to cool while you prepare the rest of the ingredients.
  2. Prep the Vegetables: Using a vegetable chopper or knife, dice the red bell pepper, cucumbers, jalapeño, and red onion evenly. Quarter the cherry tomatoes to prepare for mixing.
  3. Make the Buffalo Dressing: In a small bowl or glass beaker, whisk together the buffalo sauce, hot honey, olive oil, Dijon mustard, white wine vinegar, and a pinch of salt and pepper. Mix until the hot honey is completely dissolved.
  4. Toast the Chickpeas: Rinse and drain the canned chickpeas well. Heat a skillet over medium heat and add the chickpeas. Toss and cook until any residual water evaporates and the chickpeas start to toast. Stir in the black pepper, salt, and paprika, then add half of the buffalo dressing to coat the chickpeas evenly.
  5. Combine Salad Ingredients: Remove the cooled noodles from the fridge and place them in a large mixing bowl. Add the diced red onion, jalapeño, cherry tomatoes, red bell pepper, cucumber, the buffalo-seasoned chickpeas, and crumbled feta cheese.
  6. Add Dressing: Pour the remaining buffalo dressing and 1/4 cup of ranch dressing on top of the pasta salad ingredients.
  7. Toss the Salad: Using a rubber spatula or large spoon, toss all the ingredients gently but thoroughly to ensure even coating of the dressing throughout the salad.
  8. Serve and Garnish: Just before serving, slice the avocado and add it to the top of the salad. Drizzle the remaining 2 tablespoons of buffalo sauce and 1/4 cup ranch dressing over the salad. Garnish with chopped green onions. Serve chilled for the best flavor.

Notes

  • For a complete meal, add grilled chicken breasts to the salad.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For extra heat, include more jalapeño or buffalo sauce according to taste.
  • If you prefer a vegan version, substitute feta with a dairy-free cheese and use a vegan ranch dressing.

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