Buffalo Pasta Salad with Cauliflower (Vegan & Gluten Free)
This Buffalo Pasta Salad is so easy to make! It's the best gluten free pasta salad recipe, perfect for a potluck or picnic. Even better, it comes together in 30 minutes or less.
Servings 8 - 12 people
Calories 413kcal
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
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