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Vegan Buffalo Macaroni Salad
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5 from 1 vote

Vegan Buffalo Macaroni Salad

This vegan buffalo macaroni salad comes together in a speedy 30 minutes. Packed with a tangy, zesty kick, it's bound to liven up your BBQ, picnic, or sunshiny summer gathering.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Keyword: gluten-free option, plant-based, vegan
Servings: 8 side portions
Author: Ashley Melillo | Blissful Basil

Ingredients

  • 10 to 12 ounces uncooked elbow pasta (use gluten-free if needed)
  • 5 stalks celery, trimmed and finely diced
  • 1 cup shredded vegan block style cheddar cheese (optional but recommended)
  • 1/2 cup finely diced red onion or scallions
  • 2/3 cup vegan mayonnaise
  • 1/3 cup vegan buffalo sauce
  • 1/4 cup finely chopped cilantro or to taste
  • 1 tablespoon white vinegar
  • Salt and black pepper to taste

Instructions

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
  • Meanwhile, prepare the celery, cheese (if using), and onion. Add to the serving bowl with the pasta.
  • In a medium bowl, whisk together the mayonnaise, buffalo sauce, cilantro, vinegar, salt, and pepper.
  • Pour the dressing over the salad and toss to coat. Taste and season with more buffalo sauce, salt, pepper, etc. if desired.
  • Refrigerate until ready to serve. This pasta salad tastes even better after it's been refrigerated for a day and the flavors have had a chance to meld, so feel free to prepare it in advance.
  • Leftovers will keep for up to 4 days in an airtight container in the refrigerator.