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Gluten-Free Buffalo Pasta Salad

  • Yield: 8-10 side dishes 1x


  • 16 oz. chickpea pasta (I used 2 boxes of Banza)
  • 1/2 cup ranch dressing (I used Primal Kitchen)
  • 5.3 oz. Greek yogurt
  • 1/2 cup hot sauce
  • 1/3 cup ghee/butter, melted
  • 4 oz. blue cheese, crumbled
  • 4 stalks celery, chopped
  • 2 cups cherry/grape tomatoes, sliced in half
  • 1/2 red onion, chopped
  • 1/4 cup green onions, sliced thin


  1. Make pasta per directions on the box, drain and set aside.
  2. Meanwhile, whisk together hot sauce and ghee/butter in a large bowl (may need to do over heat if too cold)
  3. Add ranch, yogurt and blue cheese to the bowl, whisk to combine.
  4. Add pasta to the bowl with hot sauce/yogurt mixture.
  5. Toss to coat evenly, add in vegetables and mix up!
  6. Enjoy as a side or add chicken to make a complete meal!


macros for 10 servings: 16g protein, 29g carbohydrate, 22g fat