spicy pasta salad

Creamy and loaded with flavor this Cajun pasta salad is so easy and quick to make and is perfect for BBQs and cookouts.

Cajun Pasta Salad

elbow pasta ((450 grams))

red bell pepper ((diced))

green bell pepper ((diced))

cilantro ((8 grams) (finely chopped))

mayonnaise

apple cider vinegar

Cajun seasoning

black pepper

garlic

Cook the pasta in salted boil water til al-dente as per the timings on the packet. Drain and rinse under cold running water to stop the cooking process.

Mix together the ingredients for the Cajun mayonnaise dressing in a bowl.

Place the pasta in a large bowl and add the chopped peppers and cilantro.

Pour over the dressing and mix well.

Refrigerate for at least 30 minutes before serving.

This Buffalo Cauliflower Pasta Salad is packed with roasted cauliflower, chickpeas, and crunchy veggies for a creamy, slightly spicy, and yummy dish! Vegan &amp; Gluten-Free.

Buffalo Cauliflower Pasta Salad

head cauliflower, finely chopped into bite-sized pieces

buffalo wing sauce*

garlic powder

(225 g) pasta of choice, gluten-free if necessary

15.5 oz (440 g) can chickpeas, drained and rinsed (~1 1/4 cups cooked beans)

celery,

carrot,

green onions, thinly sliced

packed cup chopped dill, parsley, or cilantro (optional)

(80 g) tahini

(60 ml) buffalo wing sauce*

(120 ml) water

Prep

Preheat the oven to 425F and line a baking tray with parchment paper or a silicone mat. Bring a large pot of salted water to a boil for the pasta.

Roast the Cauliflower: 

add the chopped cauliflower to a large bowl, then add in the buffalo sauce and garlic powder. Use a spatula to toss everything around until the cauliflower is evenly coated. Transfer to the lined baking tray and spread evenly across it. Bake in the top rack of the oven for 25-27 minutes, until some of the edges are golden brown.

Cook the Pasta

once the water comes to a boil, add the pasta and cook until al dente, according to the package instructions. Drain the pasta and carefully rinse with cold water, so it can come down to room temperature. Set aside.

Make the

Dressing: In the meantime, prep the remaining veggies and make the dressing. Whisk the tahini, buffalo sauce, water, and garlic powder together in a bowl until smooth and creamy. Some tahini brands are thicker than others, so if your dressing is too thin, add water in 1-tablespoon increments and whisk well, until the dressing reached your desired consistency

Assemble

add the pasta and roasted cauliflower to a large bowl along with the chickpeas, celery, carrot, green onion, and fresh herbs (if using). Pour the dressing over the salad and mix well, until everything is evenly coated with dressing.

Serve &amp; Store

transfer to a serving dish and serve as desired; leftovers will keep in the fridge for up to four days before they begin to dry out.

This was so great! The tahini really cuts the spiciness of the Buffalo and was a delicious quick dinner during the week!

This was so yummy! And a really unique dish!

So good and so easy! Instead of chickpeas (not a fan of whole chickpeas) I used 2 cups soy curls, rehydrated them, tossed them in a homemade ranch seasoning and baked at 400 for about 20 minutes. Also chopped up a large zucchini, baked it for 20 minutes with pepper and garlic powder and added that too. Could easily make this ahead of time. I served at room temperature but this would be great cold too.  This made seven bowls for us, each one less than 300 calories. Would be great to take to a party. This is a definite keeper!  Thank you!!

I love buffalo wing sauce flavor.  Thanks for creating a recipe that delivers it nutritionally.

Hi Caitlin:  This recipe is another winner!  It is quick, easy, and delicious.  Thank you for all your wonderful recipes!

Omg! This pasta salad is amazing! I added spinach to my pasta in the last minute of boiling and a few dashes extra dashes of hot sauce. My hubby asked “when are we having this again!”

This is amazing &amp; really unique! My non-vegan husband is also obsessed. Definitely going to be a go to meal prep recipe for the work week!

Just made this today and we both loved it! I used small whole wheat farfalle, parsley, and everything according to recipe. Served atop a few nice mixed lettuce greens from our CSA. And now I have the ingredients to try the dump and bake cauliflower and rice dish on this site, really looking forward to that, too! Finally, a clever way to incorporate more Frank's buffalo sauce into our lives. THANK YOU!

This recipe changed my opinion on pasta salad! I subbed tahini for vegan sour cream and used banza pasta in lieu of regular pasta + chickpeas; it turned out great!

Just made this recipe -- and it was delicious!!! I pretty much followed the instructions exactly, but substituted the Wings sauce for HOT Wings sauce - - - oooops!!! A little hot LOLOLOL so the next time I make (and I will) I'll get the regular. Thanks for this tasty recipe. Looking forward to the next one that I try :)

Made this for a work potluck today. Everyone loved it! Thanks, Caitlin!

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Cajun Pasta Salad

Buffalo Cauliflower Pasta Salad

Top 2 spicy pasta salad recipes from across the web

The most viewed spicy pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Pasta Salad

Buffalo Cauliflower Pasta Salad

The most viewed spicy pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine