Buffalo Pasta Salad - Lunch Version
4
Servings
8
Ingredients
1
Comments
This Vegetarian Buffalo Pasta Salad, which is served cold, is perfect on hot summer days when you still want buffalo flavor but not all of the heat.
4
Servings
8
Ingredients
1
Comments
Ingredients
- ¾ cups Blue Cheese Dressing
- ½ cups Cayenne Pepper Sauce
- ¼ cups Ranch Dressing
- 4 ounces Tofu, Soft
- 24 ounces cook Penne
- 1 ⅓ cups dice Celery
- 1 cup halve Cherry Tomatoes
- ¼ cups Blue Cheese Crumbles
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine blue cheese dressing, cayenne pepper sauce, ranch, and tofu in a medium bowl. Divide among indicated number of quart freezer bags.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine blue cheese dressing, cayenne pepper sauce, ranch, and tofu in a medium bowl.
- Refrigerate for at least one hour, or for as long as overnight.
- Add pasta, celery, tomatoes, and blue cheese. Stir and enjoy.
1 Comment
Join the discussionI was unsure of how many ounces of dry pasta would yield 24 oz. of cooked pasta since I don’t have a scale. I used 12 oz dry pasta which yielded about 6 cups cooked pasta. Since the entire recipe makes 4 servings this came out about right for me – the servings are very large.