Buffalo Chickpea Pasta Salad
A vibrant and flavorful dish that combines pasta, chickpeas, and a zesty buffalo sauce, perfect for summer gatherings or a hearty lunch.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Pasta
- 8 ounces Pasta (any type) Use rotini, penne, or fusilli for best texture.
Chickpeas
- 15 ounces Canned chickpeas Rinse and drain before use.
Sauce
- 1/2 cup Buffalo sauce Choose your favorite brand.
- 1/4 cup Mayonnaise Regular or vegan mayo can be used.
- 1/4 cup Greek yogurt Adds tanginess and creaminess.
Vegetables
- 1 cup Celery, diced Provides crunch.
- 1 cup Red bell pepper, diced Adds sweetness and color.
- 1/2 cup Green onions, chopped Adds freshness.
- 1/4 cup Fresh parsley, chopped For color and earthiness.
Seasoning
- to taste Salt and pepper Essential for flavor enhancement.
Optional Toppings
- Crumbled feta cheese or sliced avocado For extra creaminess and flavor.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- 2. Rinse and drain the canned chickpeas thoroughly.
- 3. In a mixing bowl, combine buffalo sauce, mayonnaise, and Greek yogurt. Whisk until smooth.
- 4. Dice the celery, red bell pepper, and green onions, and chop the parsley.
- 5. In a large bowl, combine cooled pasta, chickpeas, diced vegetables, and parsley. Pour the dressing over and toss to coat.
- 6. Season with salt and pepper to taste.
- 7. Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made ahead of time and tastes better after the flavors meld. Store in the refrigerator for up to three days.