Buffalo Ranch Pasta Salad
Ingredients
- 16 oz Cavatappi or pasta of your choice
- 2 cups celery
- 3.5 cups grape tomatoes
- 2 cans chickpeas
- 2 tablespoons cooking oil
- 1 teaspoon soy sauce
- 0.5 teaspoon garlic powder
Dressing
- 2/3 cup firm silken tofu
- 1 tablespoon apple cider vinegar
- 1/8-1/4 cup oat milk
- 1/2 cup vegan mayo
- 2 garlic cloves
- 1/2-1 teaspoon salt
- Pepper
- 1 tablespoon lemon juice
- 2 teaspoons nutritional yeast
- 1 teaspoon dried dill
- 2 tablespoons fresh chives
- 1/2 cup vegan Red Hot Sauce
- 1 teaspoon Worcestershire
Preparation
Combine tofu, apple cider vinegar, oat milk, vegan mayo, garlic, salt, pepper, lemon juice, and nutritional yeast in a blender until smooth. Transfer to a bowl, add dill, chives, franks red hot, and Worcestershire stirring until completely combined. Refrigerate for at least 30 minutes to let the flavors meld.
Heat a large skillet over medium-high heat, add oil, then add chickpeas. Saute for 3-4 minutes then add garlic powder and soy sauce, then cook until the chickpeas are lightly browned. Another 3-4 minutes. Set aside.
In a very large bowl combine the cooked pasta, celery, grape tomatoes, and chickpeas. Once the sauce has been refrigerated for 30 minutes, pour it over everything in the large bowl and gently toss. If you want it chilled you can place it back in the fridge or just start eating it right away.
