Vegan Buffalo Tortellini Pasta Salad

This quick and easy vegan buffalo tortellini pasta salad is going to be perfect for this summer. It combines vegan tortellini, fresh veggies and a deliciously creamy buffalo dressing. It can be done within 15-20 minutes and makes for a great dish for picnics, potlucks and BBQs.

We can never get enough of vegan cold pasta salads on a hot summer day! This cilantro lime pasta salad and this red lentil pasta salad are amazing for parties and sunny days, and this new vegan buffalo tortellini pasta salad does not disappoint either!

It combines tender savory vegan tortellini pasta with crunchy fresh veggies, such as carrots, celery and tomatoes, and the BEST creamy buffalo dressing. You can make the sauce as spicy as you wish by adding more or less of the spicy cayenne pepper hot sauce and the base of the sauce is made by blending vegan mayo + dairy-free yogurt, making it a healthier meal with less added fat.

(By the way, if you love buffalo sauce, you have got to try this delicious buffalo chickpea dip, one of my favorite buffalo recipes!)

This tortellini salad is PACKED with amazing flavors but also is a fun blend of different textures, making each bite addictive.

And the best part might be how easy it is to whip up together! You can whisk the sauce ingredients and chop the veggies while the noodles are cooking, so everything can be done within 15-20 min. Such a perfect quick meal when you don't feel like cooking!

It is great for picnics, to bring to BBQs or potlucks, to enjoy in the summer and to meal-prep lunches ahead.

Let me know if you give it a try! ❤️

Jump to:

• ❤️ Why you will love this recipe
• 🗒 Ingredients notes
• 🍴 How to make
• 💡 Helpful tips
• 🍽 Serving suggestions
• 📝 Variations
• 🌱 More vegan spicy buffalo recipes to try
• 📖 Recipe

❤️ Why you will love this recipe

• Fast recipe that can be done within 15-20 minutes
• Makes for a healthy meal that's packed with fresh veggies
• Features an amazing creamy buffalo dressing
• Very versatile dish
• Cold pasta salad perfect to enjoy on a hot summer day
• Suitable for on-the-go and to bring to picnics, potlucks and BBQs
• Completely vegan and dairy-free

🗒 Ingredients notes

⭐️ All the ingredient details down below in the recipe card!

• Vegan tortellini pasta: I used one package (9oz) of fresh vegan tortellini from the brand KiteHill. You will find them in the fridge section (not dried).
• Fresh vegetables: I used a mix of celery, carrots, green onions and cherry tomatoes, which are veggies typically served with buffalo-flavored dishes. You can use any other veggies that you like!
• Cilantro: or any fresh herbs that you like or have. Fresh dill, basil, parsley or a blend all would be lovely here.
• Vegan mayo: use store-bought vegan mayo (the Vegenaise from the brand Follow Your Heart works well) or make your own vegan mayo using cashews for a healthier version.
• Dairy-free plain yogurt: we love the vegan yogurt from the brand Forager Project. I have tested a few and I think this one has the best flavor and texture, especially for making savory dressings and sauces.
• Hot sauce: for a typical buffalo flavor, then use a cayenne red pepper hot sauce. We love the hot sauce from the brand Frank's Red Hot and this is the one I recommend you use.
• Garlic: for a boost of flavor, one small clove is enough.
• Sweetener: I used maple syrup, add more or less depending on your taste. Other sweeteners work too.
• Paprika: use sweet or smoky paprika depending on your preference.

🍴 How to make

⭐️ Full detailed recipe down below in the recipe card

Cook the tortellini pasta

Bring a large pot of water to a boil and add the pasta. Cook until al dente, no more! Check on the packaging and put on a timer if necessary. Then, drain well and help the noodles cool down by rinsing them with cold water right away.

You can add a little olive oil so they don't stick together, but I usually don't and simply give them another rinse just before transferring to the mixing bowl.

Make the creamy vegan buffalo dressing

While the pasta is cooking, add the vegan mayo, dairy-free yogurt, hot sauce, sweetener, paprika, garlic and salt in a small-medium bowl. Whisk to combine, then taste to adjust the flavor to your preference.

Assemble and serve

Also while the pasta is cooking, peel and shred the carrots, dice the celery, halve the cherry tomatoes, slice the green onions and finely chop the cilantro.

In a large mixing bowl, add the cooked tortellini and chopped veggies/herbs. Then, drizzle the sauce over and toss to combine (start with less dressing and add more if needed). Taste to add more salt or hot sauce if needed, then serve. Enjoy!

💡 Helpful tips

• Make sure to cook the tortellini al dente and no more! There is nothing worse than soft and soggy tortellini that open up or break up easily when you mix them.
• Adjust the flavor of the sauce with more spicy sauce, garlic, sweetener and spices as needed.
• You can also make the sauce as spicy as you wish! Simply start with less of the cayenne pepper sauce and add more as needed. If you end up making it too spicy for you, then add a little extra sweetener to compensate.
• This makes enough for 2 people, but it doubles very easily so don't hesitate to make more if you bring it to potlucks or BBQs.

🍽 Serving suggestions

This salad is ready to enjoy right away. We love it over a bed of leafy greens and garnished with more cayenne pepper hot sauce, paprika and a generous amount of freshly ground black pepper. It can be served as a full meal, but also makes for a delicious side dish for BBQs style recipes.

If bringing the salad to a potluck or BBQ, then you can place the tortellini and veggies in a large portable container and keep the dressing apart. Toss the sauce over the salad just before serving for the best fresh result.

This tortellini pasta salad pairs well with:

• Veggie white bean burgers
• Vegan blackened tofu steaks
• Vegan cucumber cream cheese sandwich
• Chickpea zucchini burgers
• Summer roasted tomato sandwich
• Smoky tofu
• Vegan mushroom burgers

📝 Variations

This recipe is highly customizable! You can make it your own and change the ingredients to better fit your taste. Here are a few variations to try:

• Veggies: so many more veggies would work well here, such as green peas, chopped broccoli, baby kale, chopped spinach, sliced red bell pepper or diced avocado.
• Protein: to give your pasta salad a boost in protein and make it more filling, then add a can of chickpeas, steamed edamame, canned black beans or cubed tofu. We love this smoky tofu from SoyBoy, it would work well in this salad.
• Ultra-spicy: if you are looking for some serious heat, then you can simply add more of the cayenne hot pepper sauce or add some chopped fresh jalapeño, diced marinated jalapeño, a pinch of red pepper flakes or some ground spicy cayenne pepper.
• Less fat: as mentioned above, if you want a lighter dressing, then you can make your own vegan healthy mayo or simply change the ratio of mayo/yogurt to fit your needs.

🌱 More vegan spicy buffalo recipes to try

• Vegan buffalo cauliflower wraps
• Buffalo chickpea lettuce wraps
• Vegan buffalo chickpea quesadillas
• Vegan buffalo tofu "chicken" sandwich
• Healthy buffalo sauce (vegan, no butter)

I hope you like this vegan buffalo tortellini pasta salad as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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📖 Recipe