View on phone

Buffalo Pasta Salad

Name: Buffalo Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 2½ cup dry orecchiette pasta; 2 carrot; 2 celery rib; ½ small red onion; 1 cup cherry tomatoes; ¼ cup chopped pickles; olive oil; 1½ cup cooked butter beans; ½ cup vegan mayonnaise; ½ cup unsweetened soy yogurt; ⅓ cup cayenne pepper hot sauce; 1½ Tbsp ranch spice mix

30 min

Main

Salad

Budget-friendly

Calling all pasta salad lovers! This buffalo pasta features fresh veggies, tender pasta, and creamy butter beans all tossed in a tangy, spicy, zingy buffalo dressing. Perfect for those who like a little heat! Whether you're prepping for the week, packing a school lunch, or taking it to a picnic, this pasta salad is sure to impress with its bold flavor and satisfying crunch!

Servings

Total

30 min

Prep

15 min

Cook

15 min

Swap out

soy

gluten

Free from

peanut

tree nut

sesame

Ingredients

Pasta salad

2½ cups (209 g)
dry orecchiette pasta

dry fusilli pasta

dry farfalle pasta

dry gluten-free pasta
2
carrots, shredded
2
celery ribs, finely chopped
½
small red onion, finely chopped
1 cup (150 g)
cherry tomatoes, halved
¼ cup (36 g)
chopped pickles
2 tsp (10 mL)
olive oil
1½ cups (255 g)
cooked butter beans

cooked chickpeas

cooked cannellini beans

Buffalo dressing

½ cup (120 g)
vegan mayonnaise
½ cup (131 g)
unsweetened soy yogurt

any unsweetened plant-based yogurt of choice
⅓ cup (80 mL)
cayenne pepper hot sauce, or less for less spicy ^†
1½ Tbsp (6 g)
ranch spice mix

Make your own

Directions

Add the pasta to a pot of salted boiling water and cook for 10 minutes, or until al dente.
Meanwhile, mix all the dressing ingredients in a small bowl*.
Chop all the veggies and add them to a large bowl.
Add the oil and beans to a small pan, and cook for 3 - 4 minutes, or until lightly golden. This is an optional step.
When cooked, add the drained pasta to the large bowl, along with the cooked beans. Pour over the dressing, toss together, and enjoy!

Notes

^†We used Frank's Red Hot Sauce.
* Note, the dressing packs a lot of heat and tang from the cayenne pepper hot sauce (we used Frank's Hot Sauce). For a less spicy and tangy dressing, start with less and add more to taste.

Storage

The salad can be stored in an airtight container in the fridge for up to 3 days.

Watch it step-by-step!

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 48%

• dry orecchiette pasta

Proteins 19%

• cooked butter beans

• unsweetened soy yogurt

Fruits & Veggies 33%

• carrot

• celery rib

• small red onion

• cherry tomatoes

• chopped pickles

Calcium

• unsweetened soy yogurt

Fat

• olive oil

• vegan mayonnaise

Nutrition per serving

Calories 414 kcal

Total fat	10.0 g
Omega-3	0.6 g
Omega-6	3.5 g
Saturated fat	1.7 g
Trans fat	0.0 g
Cholesterol	0.0 mg

Total carbs	68.1 g
Dietary fiber	7.9 g
Total sugars	8.7 g
Added sugars	0.0 g
Protein	14.0 g
Sodium	460 mg

Iron	3.10 mg
Potassium	849.3 mg
Calcium	120.4 mg
Magnesium	97.5 mg
Zinc	1.65 mg
Copper	0.45 mg
Manganese	1.51 mg
Phosphorus	240.1 mg
Selenium	36 μg

Vitamin A	348 μg RAE
Vitamin B6	0.5 mg
Vitamin B12	0 μg
Vitamin C	16.6 mg
Vitamin D	0 μg
Vitamin E	1.6 mg
Vitamin K	37 μg
Folate	67 μg
Thiamin	0.3 mg
Riboflavin	0.3 mg
Niacin	2.9 mg
Choline	44.3 mg

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info