This vibrant Vegan Buffalo Pasta Salad combines roasted cauliflower, crispy chickpeas, and fresh veggies tossed in a creamy, zesty buffalo dressing.
High in plant-based protein and fiber while being low in saturated fat, it’s a wholesome, satisfying meal or side.
Quick to prepare and perfect for meal prep, this colorful salad delivers bold flavor, nourishing ingredients, and a fun, spicy kick for any day of the week.
Vegan Buffalo Pasta Salad
Equipment
- 1 Large Baking Sheet
- Parchment Paper or Silicone Baking Mat
- 1 large mixing bowl
- 1 medium bowl
- Colander
- whisk
- Measuring Cups and Spoons
Ingredients
- 1 head cauliflower cut into bite-sized pieces
- 1 15 oz can chickpeas, rinsed and drained
- 2 tsp garlic powder
- 3 stalks celery diced
- 1 cup carrots shredded or chopped
- 1 bunch green onions chopped
- 8 oz pasta any shape
- ½ cup fresh dill chopped
- ½ cup buffalo sauce divided
- ½ cup cashew mayonnaise
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting. Line a large baking sheet with parchment paper or a silicone baking mat. This will prevent sticking, make cleanup easier, and ensure your cauliflower and chickpeas roast evenly with a nice, crisp texture.
- Chop Cauliflower Into Bite-Sized Pieces: Take the head of cauliflower, remove the core, and separate it into florets. Cut each floret into evenly sized bite-sized pieces. Uniform sizing is key to ensure that all pieces cook at the same rate and achieve that golden-brown, roasted exterior.
- Rinse and Prepare Chickpeas: Open your can of chickpeas, drain them thoroughly, and rinse under cold water. Pat them dry with a paper towel to remove excess moisture—this helps them roast to a crisp texture rather than steaming in the oven.
- Season Cauliflower and Chickpeas: In a large mixing bowl, combine the cauliflower florets and chickpeas. Drizzle ¼ cup of buffalo sauce over them, then sprinkle 2 teaspoons of garlic powder evenly on top. Toss gently but thoroughly, ensuring each piece is coated with the spicy, flavorful sauce.
- Roast Vegetables Until Crisp: Spread the coated cauliflower and chickpeas in a single layer on the prepared baking sheet, leaving a little space between pieces. Roast in the preheated oven for 25–30 minutes, turning halfway through. You’re looking for cauliflower that’s lightly browned and tender, with chickpeas that are golden and slightly crunchy.
- Cool Roasted Mixture: Once roasted, remove the baking sheet from the oven and allow the cauliflower and chickpeas to cool to room temperature. This prevents the buffalo dressing from becoming too watery when mixed with the pasta later.
- Cook Pasta to Perfection: Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Drain in a colander and rinse under cold water to stop the cooking process and cool the noodles for the salad. Toss gently to prevent sticking.
- Whisk Buffalo Dressing: In a medium bowl, combine the remaining ¼ cup buffalo sauce with ½ cup cashew mayonnaise. Whisk until smooth, creamy, and fully blended. This dressing will coat the salad with a tangy, slightly spicy, and velvety texture that binds all the flavors together.
- Combine Pasta, Roasted Vegetables, and Veggies: Transfer the cooled pasta to a large mixing bowl. Add the roasted cauliflower and chickpeas, diced celery, shredded carrots, and chopped green onions. Toss gently to distribute the vegetables evenly among the noodles.
- Dress the Salad Thoroughly: Pour the prepared buffalo-cashew dressing over the pasta and vegetable mixture. Using a large spoon or tongs, toss everything carefully until each noodle and vegetable piece is evenly coated with the creamy, spicy dressing. Taste and adjust seasoning if needed.
- Garnish With Fresh Dill: Sprinkle the chopped fresh dill generously over the top of the salad. This adds a bright, herby flavor and makes the dish visually appealing. Give a final gentle toss just before serving to distribute the garnish lightly.
- Serve or Store: Serve immediately for the freshest flavor and texture. If you’re preparing in advance, keep the salad undressed in an airtight container for up to 3–5 days in the refrigerator. Dress just before serving to maintain a crisp, fresh texture.
Notes
- Cut cauliflower into uniform pieces to ensure even roasting and prevent some pieces from becoming mushy while others are undercooked.
- Pat chickpeas dry before roasting to maximize crispiness.
- Pasta should be cooled completely before mixing with the dressing to prevent it from becoming soggy.
- Dressing can be adjusted for heat—add more or less buffalo sauce according to your spice preference.
- Use fresh vegetables like celery, carrots, and green onions for crunch and color; frozen vegetables may release water and dilute the dressing.
- This salad is best served immediately but can be made ahead and stored separately, adding the dressing just before serving.
- Gluten-free pasta works perfectly; rinse well after cooking to prevent clumping.
Chef’s Secrets For Perfect Flavor
The key to an unforgettable Buffalo Pasta Salad lies in roasting the cauliflower and chickpeas just right.
High heat ensures a golden-brown exterior while maintaining a tender interior.
Always coat the vegetables evenly with buffalo sauce and garlic powder for consistent flavor.
Using cashew mayo creates a creamy dressing without overpowering the buffalo heat.
Fresh herbs like dill brighten the salad, balancing the richness of the sauce.
For extra depth, try lightly toasting the chickpeas before roasting—they add an irresistible crunch and nutty undertone.
Serving Suggestions For Every Occasion
This vibrant salad shines as a main course for lunch or dinner but also makes a fantastic side for cookouts, picnics, or potlucks.
Serve chilled or at room temperature, paired with crusty bread or a light soup for a balanced meal.
For extra protein, sprinkle roasted pumpkin seeds or hemp hearts on top.
You can also turn it into a wrap by stuffing the salad into tortillas or pita pockets for a portable, satisfying lunch.
Storage Tips To Keep Fresh
To maintain the salad’s crisp texture, store the roasted vegetables and pasta separately from the dressing if preparing in advance.
Keep each component in airtight containers in the refrigerator for up to 3–5 days. When ready to serve, combine the pasta, vegetables, and dressing just before eating.
Leftover dressed salad should be eaten within 24 hours to avoid sogginess.
Reheating is not recommended, as it may soften the vegetables and reduce the dish’s fresh crunch.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! For best results, store the pasta and roasted vegetables separately from the dressing.
Combine them only when ready to serve to preserve freshness and maintain the ideal texture.
2. What pasta works best for this recipe?
Any shape works, but short, sturdy pasta like rotini, penne, or fusilli holds the dressing and vegetables well.
Gluten-free pasta is also suitable—just rinse and drain thoroughly to prevent sticking.
3. Can I adjust the spiciness level?
Absolutely. Reduce the buffalo sauce for a milder flavor or add more for extra heat.
You can also balance the spice with additional cashew mayo or a splash of lemon juice for tanginess.
4. How do I get crispy chickpeas?
Pat the chickpeas completely dry before tossing with buffalo sauce.
Roast at high heat, spreading them evenly on the pan, and avoid overcrowding.
Turning them halfway through ensures crispiness on all sides.
5. Can I substitute ingredients for allergies or preferences?
Yes. For nut-free dressing, swap cashew mayo with vegan mayo made from sunflower seeds or soy.
Vegetables can also be adjusted—broccoli, bell peppers, or zucchini are excellent alternatives.
Just ensure they’re cut to similar sizes for even cooking.
