This pasta salad with sun-dried tomatoes will satisfy any pasta cravings. Enjoy a fun pasta dish filled with chickpeas, veggies, and a flavorful buffalo sauce.
GUIDE
Course Main Course
Cuisine healthy
Servings 4
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
INGREDIENTS
Ingredients
1headcauliflowerbroken into florets
3tablespoonbuffalo wing sauce
1/2teaspoongarlic powder
8ouncespasta(I used a spiral pasta but any macaroni pasta can work too)
1cupchickpeasdrained and rinsed
1/2carrotjulienned
1/4cupsun-dried tomatoes
1/4cupcashews(optional)
Cilantro / coriander for topping
Sauce
1/4cupbuffalo wing sauce
1/4cuptahini
1/2cupwater
1/4teaspoongarlic powder
INSTRUCTIONS
Instructions
Preheat the oven to 400 F / 204 C. You can line a baking tray with parchment paper.
Bring a medium pot of water to a boil for the pasta. Add a dash of salt to the water.
In a large mixing bowl, add in the cauliflower, buffalo sauce, and garlic powder. Give it a stir so that everything is well combined.
Transfer the cauliflower mixture to the lined baking tray. Spread so that the mixture is in a single layer. Cook for 25 minutes in the oven until lightly brown.
Once the pot of water is boiling, add in the pasta and cook according to the package’s instructions. Rinse the cooked pasta in cold water. Set aside.
While the cauliflower mixture is cooking, add the sauce ingredients to a bowl. Give it a stir until well combined. If the tahini is thick, you can add a tablespoon of water.
For serving, add the pasta, cauliflower mixture, sun-dried tomatoes, and coriander to a bowl. Take a spoonful of the dressing and place on top.
NOTES
Notes
The cilantro / coriander and sun-dried tomatoes help give the dish more color. This can help it look and feel even more inspiring.You can also roast cashews or nuts in a pan on the stove top until lightly brown. This will give the dish a nice little crunch.