80 Readers

Buffalo Pasta Salad

·
·
< 1 min read
Summary

Want the sauce without the wings? This plant-based dish has all the flavor, and just as much protein, as the meat-based version. Enjoy this by itself, serve it as an appetizer, or savor it alongside a veggie burger. No matter how you dive in, you’re getting a boatload of vitamin C, beta carotene, fiber, and protein from this nutritious dish.

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 1 head cauliflower (cut into florets)
 12 oz legume pasta (dried)
 4 carrots (sliced)
 4 stalks organic celery (sliced)
 ½ cup hot sauce (e.g. Frank’s hot sauce)
Vegan Ranch Dressing
 ¼ cup plant-based milk (plain, unsweetened)
 1 tsp apple cider vinegar
 ½ cup hummus (plain)
 1 tsp dill (dried)
 1 dash onion powder
 1 dash garlic powder

Directions

1

Preheat oven to 400°F and line a baking sheet with parchment paper.

2

Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.

3

Meanwhile, prepare the Vegan Ranch Dressing: In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle. Add the remaining ingredients and stir to combine. Taste and adjust seasonings.

4

Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.

5

Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.

6

Pour in the hot sauce and stir to coat.

7

Continue to cook until the sauce thickens and vegetables are fork tender.

8

Transfer the carrots and celery to the pot with the pasta.

9

Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.

10

Divide equally among 4 bowls and serve.

Chef's Notes

Prep
Make ahead, but store the dressing separately. Toss with dressing before serving.

Oven-Free Cooking
To cut down on cooking time, you can also steam the cauliflower.

Ingredients

 1 head cauliflower (cut into florets)
 12 oz legume pasta (dried)
 4 carrots (sliced)
 4 stalks organic celery (sliced)
 ½ cup hot sauce (e.g. Frank’s hot sauce)
Vegan Ranch Dressing
 ¼ cup plant-based milk (plain, unsweetened)
 1 tsp apple cider vinegar
 ½ cup hummus (plain)
 1 tsp dill (dried)
 1 dash onion powder
 1 dash garlic powder

Directions

1

Preheat oven to 400°F and line a baking sheet with parchment paper.

2

Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.

3

Meanwhile, prepare the Vegan Ranch Dressing: In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle. Add the remaining ingredients and stir to combine. Taste and adjust seasonings.

4

Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.

5

Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.

6

Pour in the hot sauce and stir to coat.

7

Continue to cook until the sauce thickens and vegetables are fork tender.

8

Transfer the carrots and celery to the pot with the pasta.

9

Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.

10

Divide equally among 4 bowls and serve.

Buffalo Pasta Salad