Summertime is the perfect time to experiment and make new types of pasta salad. We enjoy them for lunch and dinner….especially since our weekends have been so busy with traveling to my daughter’s lacrosse tournaments. This Buffalo Chickpea Pasta Salad was delicious and so easy to make. My son ate it with his lunch for a couple days without any compliments. I threw some diced rotisserie chicken in my bowl for a protein packed lunch.
The original recipe called for roasted chickpeas but I skipped that step and it turned our great.
16 oz dried pasta (I used a protein penne)
1 cup sliced carrots
1 cup chopped celery
1 pint cherry tomatoes, sliced in half
15 oz can chickpeas, drained and rinsed
1 cup mozzarella cheese, shredded
1 cup buffalo sauce
1 cup ranch dressing
Cook the pasta according to the package instructions. Drain and rinsed with cold water and place in your mixing bowl. Add in the vegetables, chickpeas and cheese. Drizzle the Buffalo sauce and ranch dressing over the salad and toss to evenly coat. Serve and enjoy!
Source: Erin Lives Whole
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