Buffalo Chicken Pasta Salad
Buffalo Chicken Pasta Salad
This is the kind of pasta salad you'll keep coming back for! Every bite is creamy, tangy, crunchy, and perfectly chewy. Tender soy curls, crisp, crunchy vegetables, and pasta are tossed in a rich, creamy buffalo dressing for all the bold, classic flavors of buffalo chicken in a satisfying vegan pasta salad. If you prefer, any non-breaded plant based chicken works just as well, so feel free to use your favorite.
It's easy to make, and the flavors only get better as it sits. Serve it chilled or at room temperature for the perfect side dish, or enjoy a generous bowl as a satisfying meal.
Serves 6-8
Ingredients
1lb (454g) Short Pasta
3oz (85g) dry Soy Curls (or sub any plant based unbranded chicken)
2 cups (473ml) Hot Vegan Chicken Broth or Water mixed with 1 tsp (2g) Poultry Seasoning
4 stalks Celery, diced
2 med (185g) Carrots, peeled & shredded
2 thick slices or 1 cup diced, Red Onion
2 Green Onions, sliced (reserve some green for garnish)
Buffalo Dressing
1/2 cup (118ml) Frank’s Red Hot Sauce
1/2 cup (118ml) Vegan Bleu Cheese or Ranch Dressing (sub plain unsweetened plant based yogurt)
2 Tbsp (30g) Vegan Mayo
2 Tbsp (30g) Vegan Butter, melted
1 tsp (2g) Garlic Powder
1 1/2 tsp (7ml) White Vinegar
1 tsp (5ml) Maple Syrup
Pepper to taste
Directions
1.Rehydrate the dry soy curls in warm vegan chicken broth for 15 minutes.
2.While the soy curls are rehydrating, prepare the buffalo dressing. Whisk together the hot sauce, bleu cheese dressing, vegan mayo, white vinegar, garlic powder and maple syrup until smooth and well combined. Set aside.
3.Drain the soy curls and cook them in a large skillet over medium heat until browned. The moisture remaining in the soy curls will evaporate, allowing them to brown without any oil. Set aside.
4.Cook the pasta according to the package directions. Drain, rinse under cold water, and let cool.
5.In a large bowl, combine the browned soy curls, cooked pasta, shredded carrots, diced celery, diced red onion, and sliced green onions.
6.Pour the prepared dressing over the salad and toss until everything is evenly coated. Garnish with the reserved sliced green onions and serve at room temperature or chilled. For the best flavor, let the pasta salad chill for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
