Vegan Buffalo Cauliflower Pasta Salad
This Vegan Buffalo Cauliflower Pasta Salad is the perfect Gluten Free Summer Potluck Recipe for entertaining friends and family with dietary restrictions!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 - 12 people
- 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
- 1/2 pack ranch dip seasoning mix
- 1 cup vegan plain yogurt
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.
Calories: 413kcal | Carbohydrates: 64g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 475mg | Potassium: 420mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2640IU | Vitamin C: 52.6mg | Calcium: 81mg | Iron: 2.6mg