Buffalo Pasta Salad
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!
Ingredients
- 2.5 cup orecchiette pasta
- 2 medium carrot
- 2 celery rib
- 0.5 small red onion
- 1 cup cherry tomatoes
- 0.25 cup chopped pickles
- 2 tsp olive oil
- 1.5 cup cooked butter beans
- 0.5 cup vegan mayonnaise
- 0.5 cup unsweetened soy yogurt
- 0.333 cup cayenne pepper hot sauce
- 1.5 tbsp ranch spice mix
Instructions
- 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.
- Heat the oil in a small pan over medium-high heat. Cook the beans for 3 to 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!