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Vegan Buffalo Pasta Salad (Oil-Free)
A healthy & easy vegan buffalo pasta salad without oil or mayo. Perfect for summer bbq or lunch.
Prep Time 30 minutes
Servings 10
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.