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This vibrant pasta salad combines spicy buffalo chickpeas with fresh vegetables and a creamy green chile ranch dressing making it a satisfying and flavor-packed option for summer gatherings or quick weekday meals. It is completely plant-based and brings a refreshing twist to typical pasta salads.
I remember making this for a family BBQ and everyone kept asking for the dressing recipe. Now it is a staple dish whenever we gather outside.
Ingredients
- Short pasta: like cavatappi gives great texture and holds dressing well
- Bell pepper: adds sweetness and crunch choose firm and glossy ones
- Grape tomatoes: bring juicy bursts of flavor look for vibrant red
- Fresh cilantro: gives a bright herbal lift avoid wilted bunches
- Red onion: adds sharpness and color dice finely for best results
- Avocados: offer creaminess pick slightly soft but not mushy
- Green onions: add freshness perfect for topping just before serving
- Chickpeas: provide protein and heartiness rinse thoroughly for best texture
- Avocado oil: helps crisp the chickpeas use a light neutral oil
- Garlic powder: enhances savory depth
- Smoked paprika: adds subtle smokiness Spanish type gives bold color
- Ground black pepper: balances spice
- Buffalo sauce: brings heat and tang use your favorite brand
- Vegan mayo: forms the creamy base of dressing choose one with clean ingredients
- Diced green chiles: bring gentle heat canned is fine
- Fresh garlic: offers sharpness use cloves with tight skin
- Onion powder: complements the garlic
- Dried parsley: gives a gentle earthy note
- Dried chives: add subtle onion flavor
- Dried dill: brings a cool contrast
- Apple cider vinegar: brightens everything use raw unfiltered if possible
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil add the pasta and cook until tender following package directions. Drain and rinse under cold water to stop cooking and cool it completely. Set aside in a colander to drip dry.
- Prepare the Buffalo Chickpeas:
- In a skillet over medium heat warm the avocado oil. Add chickpeas along with garlic powder smoked paprika and pepper. Sauté for about three minutes stirring often until they begin to crisp and turn golden. Pour in the buffalo sauce and continue stirring for another two minutes to coat well. Remove from heat and let them cool so they stay crisp in the salad.
- Blend the Ranch Dressing:
- In a food processor combine vegan mayo diced green chiles peeled garlic onion powder dried parsley dried chives dried dill pepper and apple cider vinegar. Blend until creamy and smooth. Taste and adjust vinegar or salt to your liking. Let it chill while assembling the salad.
- Combine Everything:
- In a large mixing bowl add cooked pasta diced bell pepper grape tomatoes chopped cilantro red onion and avocados. Add the cooled buffalo chickpeas and pour in the ranch dressing. Gently toss until every piece is coated. Sprinkle diced green onions on top and serve immediately or refrigerate to let flavors meld.
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I always look forward to the avocado chunks in this salad they tie everything together. Last summer I served this at a picnic and even the non vegans loved it.
Storage Tips
Store the salad in a sealed container in the fridge for up to three days. Do not freeze it as the vegetables and pasta can become mushy after thawing. For best results add avocados and green onions just before serving to keep them fresh.
Ingredient Substitutions
Swap cavatappi with fusilli or rotini. If you do not have green chiles use a small amount of pickled jalapeños for heat. Regular mayo can work if not vegan. Chickpeas can be replaced with white beans but the texture will be softer.
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Serving Suggestions
Serve chilled with crusty bread or grilled corn on the side. It pairs well with grilled veggies or on its own as a light lunch. For potlucks pack it into jars for easy transport and serving.
Cultural Historical Context
Buffalo flavor originated in Buffalo New York known for its use in wings. This recipe modernizes that bold tangy heat in a way that fits plant-based cuisine and summer salad trends. It bridges comfort food and wellness focused eating.
Frequently Asked Questions About Recipes
- → Can I make this pasta salad ahead of time?
Yes, you can prepare it a few hours in advance. Just add avocado and green onions before serving to maintain freshness.
- → What type of pasta works best for this dish?
Short pasta shapes like cavatappi or fusilli are ideal as they hold the dressing and ingredients well.
- → How spicy is this salad?
The level of heat depends on the buffalo sauce used. You can adjust by adding more mayo to mellow it out.
- → Is there a substitute for vegan mayo?
You can use a cashew-based dressing or a plain plant-based yogurt for a lighter alternative.
- → How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Avoid freezing to maintain texture.
- → Can I serve this warm?
While it’s typically served chilled, you can gently warm it if preferred, especially in cooler months.