This Buffalo Pasta Salad is so easy to make! It’s gluten-free and vegan, making it perfect for a crowd like a potluck or picnic. Even better, it comes together in 30 minutes or less.
Recently, I’ve made buffalo chicken fingers, buffalo cauliflower tacos, and buffalo cauliflower steaks and with summer finally approaching, this buffalo pasta salad is perfect to kick off the season. Outdoor picnics, potlucks, or just an easy no-heat lunch for work, this is perfect!
Table of contents
Why This Recipe Works
This buffalo pasta salad is so delicious and easy to make! Here are a few more reasons why you need to make this recipe ASAP:
- It’s veggie packed
- Sweet but spicy
- Tastes delicious when chilled, no reheating needed!
- Gluten free
- Vegan friendly
Key Ingredients
Cauliflower — We roast a whole head of cauliflower for this buffalo pasta salad. While you can use frozen cauliflower if you prefer, we highly recommend using fresh cauliflower for roasting as it tends to yield a more caramelized flavour.
Pasta — You can use a gluten-free or whole wheat pasta. It’s up to you!
Hot Sauce — Frank’s hot sauce is recommended but you can use whatever you like. There are different levels of heat so keep that in mind when picking one up!
Ranch Dip Seasoning Mix — While you can DIY this with a variety of spices and seasoning, it’s much more convenient to pick up a packet. We combine this with our vegan yogurt to get a delicious dairy-free vegan-friendly ranch sauce.
How to Make This Recipe
Step 1: Preheat oven to 450 F. Spread the cauliflower florets onto a baking sheet with olive oil and roast for 20 minutes, turning and tossing once.
Step 2: Meanwhile, cook the pasta according to the box’s directions. Transfer to a large bowl.
Step 3: Add the carrots, celery, and cauliflower to the pasta.
Step 4: In a bowl, mix together the hot sauce, oil, agave, lemon and salt to taste. Toss generously with the pasta salad.
Step 5: In another small bowl, mix together the seasoning mix and yogurt. Transfer to a piping bag.
Step 6: To serve, drizzle the ranch sauce over the buffalo pasta salad and top with the minced chives.
Expert Tips
This recipe is perfect when chilled. It’s even tastier when you’ve gotten the buffalo pasta salad some time for the flavours to mingle in the fridge overnight! It’s the perfect make ahead dish.
Don’t have chives? You can swap for green onions in a pinch.
Don’t have ranch dip seasoning? You can make your own. Try combining half a cup of dry buttermilk with a couple of pinches with some dried parsley, dried chives, garlic powder, onion powder, dried dill, salt, and pepper.
Recipe FAQs
There are a few swaps that you can make to this buffalo pasta salad. You can swap the agave for honey, swap the vegan yogurt for regular yogurt, and you can even add some shredded chicken breasts to the pasta salad. You can top it off with a handful of cheese as well!
If you’d like to keep this vegan, you can add some roasted chickpeas, lentils, or crispy tofu to add some additional protein to the pasta salad. So many things go well with this!
To store this buffalo pasta salad, place it in an airtight container and keep it in the fridge until ready to serve. It can last up to 4 days when stored correctly.
More Recipes You Might Like
Want more easy vegan recipes like this buffalo pasta salad? Try these ones!
- Gochujang Soup (Vegan & Gluten Free)
- Vegan Strata (Healthy, Egg Free)
- Vegan Fettuccine Alfredo (Gluten free)
- Vegan Breakfast Sandwich with Tofu
Now lovelies, let me know- what are some of your go-to pasta salad recipes? Leave me a comment below with your thoughts!
Buffalo Pasta Salad with Cauliflower (Vegan & Gluten Free)
Ingredients
Salad:
- 2 tbsp olive oil
- 1 head cauliflower cut into florets
- 1 lb gluten free or whole grain fusilli or penne
- 2-4 carrots depending on size, peeled and diced
- 4 stalks celery diced
- 3 tbsp chives minced
Sauce:
- 1/2 cup hot sauce I use Frank’s
- 1/2 cup extra virgin olive oil
- 6 tbsp agave or honey
- 2 tbsp lemon juice
- Salt to taste
Ranch Sauce:
- 1/2 pack ranch dip seasoning mix
- 1 cup vegan plain yogurt
Instructions
- Preheat oven to 450 F.
- Spread the cauliflower florets onto a baking sheet with olive oil and roast for 20 minutes, turning and tossing once.
- Meanwhile, cook the pasta according to the box’s directions. Transfer to a large bowl.
- Add the carrots, celery, and cauliflower to the pasta.
- In a bowl, mix together the hot sauce, oil, agave, lemon and salt to taste. Toss generously with the pasta salad.
- In another small bowl, mix together the seasoning mix and yogurt. Transfer to a piping bag.
- To serve, drizzle the ranch sauce over the pasta salad and top with the minced chives.
Notes
- This recipe is perfect when chilled. It’s even tastier when you’ve gotten the buffalo pasta salad some time for the flavours to mingle in the fridge overnight! It’s the perfect make ahead dish.
- Don’t have chives? You can swap for green onions in a pinch.
- Don’t have ranch dip seasoning? You can make your own. Try combining half a cup of dry buttermilk with a couple of pinches with some dried parsley, dried chives, garlic powder, onion powder, dried dill, salt, and pepper.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Torie says
Is this a cold pasta salad that will be good all week long or a warm pasta dish?
Abbey Sharp says
either works!
rebecca says
I’ve got a bottle of hot sauce that I’ve gotta use up! this is the perfect use of it! thanks for sharing!
Abbey Sharp says
amazing! Enjoy love
Richard Reyes says
Its look yummy and tasty. I love pasta salad and i always looking for the different types recipes of it. thanks for sharing this recipe, I wanna try it.
Abbey Sharp says
Amazing! Enjoy!
Relentless Forward Commotion says
You had me at “vegan” and “buffalo”! Buffalo anything (wings, chicken fingers, etc.) were my FAVORITE before I became a vegetarian almost 6 years ago. So I’m always up for any sort of substitution. This looks delicious!
Abbey Sharp says
amazing! You’ll love this recipe!
Mikki says
Oh I am so going to PIN this. It looks fabulous! I’m thinking my hubby would love it.
Abbey Sharp says
amazing! Thanks love
Carrie A Groff says
Yum!! I love anything buffalo chicken!! Saving this recipe to make-and-take to our 4th of July party this year!!
Abbey Sharp says
amazing! Enjoy love
jill conyers says
I love the idea of pasta salad and buffalo sauce.
Abbey Sharp says
It’s a crazy delish combo!
Elysia | Haute & Healthy Living says
YUM!!! This pasta salad looks amazing! I never thought about adding cauliflower to a pasta salad before, but it looks awesome!
Abbey Sharp says
Total game changer! You’ll love it
Amy Gorin says
Love all the colors!
Abbey Sharp says
Thanks love!
Sofia says
Looks so yum!
Abbey Sharp says
thanks!
Deborah Brooks says
This is a fun idea for a pasta salad! Looks great
Abbey Sharp says
Totally! Thanks Deborah