Description
Tender fusilli meets hearty chickpeas and crisp celery, all cloaked in a tangy buffalo-lemon dressing. Bright bell pepper and creamy feta add pops of flavor, making each chilled bite refreshingly spicy.
Ingredients
- 240 g pasta (fusilli or penne)
- 425 g chickpeas, drained and rinsed
- 60 ml buffalo sauce
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 stalk celery, thinly sliced
- 1 bell pepper, diced
- 2 green onions, sliced
- 60 g feta cheese, crumbled
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente then drain and rinse under cold water.
- In a small bowl whisk together buffalo sauce, olive oil, lemon juice, salt, and pepper.
- In a large bowl combine the cooked pasta, chickpeas, celery, bell pepper, and green onions.
- Pour the buffalo dressing over the salad and toss until everything is evenly coated.
- Gently fold in the crumbled feta cheese.
- Garnish with chopped parsley, adjust seasoning if needed, then chill in the refrigerator for at least 30 minutes before serving.
Notes
- Salad can be made ahead and refrigerated for up to 2 days
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diets
- Adjust the amount of buffalo sauce to control the spiciness level
- Swap feta cheese for blue cheese for a richer, tangier flavor