Vegan Buffalo Pasta Salad
A colorful, plant-based pasta salad with roasted cauliflower, crispy chickpeas, and crunchy veggies, tossed in a creamy buffalo dressing. Perfect for quick lunches, weeknight dinners, or make-ahead meal prep, this high-protein, fiber-rich salad is both healthy and indulgent.
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.
