I wanted to make a vegan buffalo pasta salad that focused on whole foods and had no oil. I could have easily used vegan mayo in the recipe but prefer to use whole food ingredients like chickpeas and tahini to incorporate more fiber and nutrients. If you are looking for another oil free/ No mayo pasta salad my Healthy Macaroni salad is a summer picnic hit.
This vegan buffalo pasta salad comes together in 30 minutes. Healthy and easy to make. This pasta salad is a great side dish for a summer bbq, picnic, cookout or just to pack for lunch.
Don’t let all the veggies fool you this salad is super yummy! The buffalo sauce adds a little kick that is balanced out nicely by the celery. To make this more of a main dish add in some chopped bell peppers and chickpeas. For some extra fresh flavor add in some chopped fresh herbs like parsley or dill.
Ingredients
Whole Wheat Pasta- I opt for whole wheat pasta over white pasta as it is healthier and has more nutrients.
Celery- adds a great crunch and contrasting coolness to the buffalo flavor.
Cherry Tomatoes- a little juicy pop of color and a popular summer produce item.
Red Onion- great addition of flavor.
Carrot- a common produce item to have on hand that works perfectly in this salad.
Chickpeas- fiber filled legume that is the base of the sauce.
Tahini– this sesame seed paste makes the sauce creamy and adds fat without the refined oil.
Cayenne Pepper Sauce- what would buffalo be without Red Hot.
Smoked Paprika- regular paprika works but smoked paprika adds extra flavor, once you try it you’ll be hooked too.
Food Processor– creating a sauce is quick and easy with a food processor.
If you enjoyed this recipe you should try:
Vegan Macaroni Salad without Mayo
Oil Free Vegan Chipotle Ranch Dressing
Oil Free Mexican Quinoa Salad
Buffalo White Bean Hummus (Oil Free)
Vegan Buffalo Pasta Salad (Oil-Free)
A healthy & easy vegan buffalo pasta salad without oil or mayo. Perfect for summer bbq or lunch.
Ingredients
- 16 oz whole wheat macaroni or other pasta
- 5 stalks celery (about 1 1/2 cup chopped)
- 1 cup cherry tomatoes
- 1 small red onion
- 1 large carrot (about 2/3 cup grated)
- 1/2 cup chickpeas
- 1/4 cup water
- 3 tbsp tahini
- 1/3 cup Cayenne Pepper Sauce (Red Hot)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (or paprika)
Instructions
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Boil your pasta per package instructions. Strain and rinse with cold water.
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While pasta is boiling chop celery, cut cherry tomatoes in half, chop red onion, and grate carrot. Add chopped veggies to large bowl with cooled pasta.
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In a food processor add chickpeas, water, tahini, hot sauce and spices. Blend until smooth, if too thick add more water 1 tbsp at a time.
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Toss noodles & veggies in sauce until mixed. For extra spice serve topped with 1-2 tbsp of hot sauce.
Recipe Notes
Store in airtight container in refrigerator for up to 5 days.
Makes enough for 6 larger servings or 10+ as a side dish.
If you make this oil free vegan buffalo salad recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .
Stay Happy & Healthy !
– Emily
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1 comment
This one is absolutely amazing. It was a nice summer treat to bring to summer gatherings. Has a good bite to it, not to spicy but just enough!