Description
A flavorful and protein-packed pasta salad with a spicy buffalo twist, perfect for picnics or a quick meal.
Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 can chickpeas, drained and rinsed
- 1/4 cup buffalo sauce
- 1/2 cup Greek yogurt
- 1/4 cup chopped celery
- 1/4 cup shredded carrots
- 1/4 cup diced red onion
- 1/4 cup crumbled blue cheese (optional)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, then rinse under cold water and drain.
- In a large bowl, mix chickpeas, buffalo sauce, Greek yogurt, olive oil, garlic powder, salt, and pepper.
- Add cooked pasta, celery, carrots, and red onion. Toss well to coat.
- Top with crumbled blue cheese if desired.
- Chill for 30 minutes before serving.
Notes
- For extra spice, add more buffalo sauce.
- Replace blue cheese with feta or omit for a dairy-free option.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Cook (except pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: buffalo chickpea pasta salad, vegetarian pasta salad, spicy pasta salad