Vegan Buffalo Chicken Pasta Salad
This Vegan Buffalo Chicken Pasta Salad is the perfect cold side dish. Crunchy veggies, charred vegan chicken and a zesty buffalo dressing!
Ingredients
FOR THE BUFFALO DRESSING
- 2/3 cup vegan mayo
- 1/3 cup buffalo sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
FOR THE SALAD
- 12 oz pasta shells dry
- olive oil
- 6 oz vegan chicken
- pepper
- 1 large carrot shredded
- 2 stalks celery diced
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
Instructions
- Combine the dressing ingredients in a bowl and whisk to combine. Cover and place in the fridge.
- Bring a pot of water to a boil and cook the pasta according to the package instructions. Drain and rinse with cold water.
- Meanwhile prep the veggies and cook the vegan chicken. Heat some olive oil in a pan over medium heat. Add the vegan chicken and a pinch of pepper. Cook until browned on both sides. Remove from the heat and set aside.
- To assemble, add the pasta, vegan chicken, carrot, celery, red onion, cherry tomatoes, parsley & cilantro to a large bowl. Toss to combine, cover and place in the fridge for 30 minutes.
- When you are ready to serve, add the dressing to the pasta and toss to combine. Top with more cilantro and pepper.
Video
Calories: 316kcal, Carbohydrates: 36g, Protein: 11g, Fat: 13g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 458mg, Potassium: 293mg, Fiber: 2g, Sugar: 3g, Iron: 1mg
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