Buffalo Chickpea Pasta Salad

As the warm sun shines brightly and the days stretch longer, summer becomes the perfect season for vibrant gatherings and outdoor picnics. One staple that consistently makes an appearance at these events is pasta salad. Loved for its versatility and ease of preparation, pasta salads offer a refreshing side dish or a fulfilling main course that can cater to a wide range of tastes. Whether it's a classic Italian pasta salad or a creamy macaroni salad, these dishes are always a hit at potlucks and barbecues.

Discover a delicious twist on the classic pasta salad with this Spicy Buffalo Chickpea Pasta Salad. Perfect for summer gatherings, this vibrant dish combines al dente whole wheat fusilli, hearty chickpeas, and fresh veggies, all coated in a tangy buffalo sauce and creamy ranch dressing. Ideal as a satisfying main course or a side dish, it's not only bursting with flavor but also packed with nutrients. Impress your guests or enhance your weeknight dinner with this easy and nutritious recipe!

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Ingredients

8 oz (about 2 cups) whole wheat fusilli pasta

1 can (15 oz) chickpeas, drained and rinsed

1 cup celery, diced

1 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup shredded carrots

1/2 cup ranch dressing (or vegan alternative)

1/4 cup buffalo sauce (adjust to taste)

2 tbsp olive oil

1 tsp garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: crumbled blue cheese (or vegan cheese) for topping

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the whole wheat fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare the Dressing: In a small bowl, whisk together the ranch dressing and buffalo sauce. Adjust the spiciness by adding more buffalo sauce if you like it hotter.

Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, chickpeas, celery, red bell pepper, red onion, and shredded carrots.

Add Seasoning: Drizzle the olive oil over the salad. Sprinkle the garlic powder, salt, and pepper to taste, then toss everything together gently until well combined.

Dress the Salad: Pour the buffalo ranch dressing over the salad and toss until the pasta and veggies are evenly coated in the sauce.

Chill: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve: Before serving, give the salad a good toss. Garnish with chopped fresh parsley and crumbled blue cheese, if using.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6