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Buffalo Pasta Salad - Lunch Version

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 3/4 cups Blue Cheese Dressing
  • 1/2 cups Cayenne Pepper Sauce
  • 1/4 cups Ranch Dressing
  • 4 ounces Tofu, Soft
  • 24 ounces cook Penne
  • 1 1/3 cups dice Celery
  • 1 cup halve Cherry Tomatoes
  • 1/4 cups Blue Cheese Crumbles

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 671 Calories
  • 33g Total Fat
  • 7g Sat Fat
  • 1g Trans Fat
  • 25mg Cholesterol
  • 1501mg Sodium
  • 76g Total Carb
  • 4g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 20 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine blue cheese dressing, cayenne pepper sauce, ranch, and tofu in a medium bowl.
  2. Refrigerate for at least one hour, or for as long as overnight.
  3. Add pasta, celery, tomatoes, and blue cheese. Stir and enjoy.

Freeze For Later Cooking Directions

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?

  1. Combine blue cheese dressing, cayenne pepper sauce, ranch, and tofu in a medium bowl. Divide among indicated number of quart freezer bags.
  2. Combine pasta, celery, tomatoes, blue cheese. Divide among indicated number of gallon freezer bags.
  3. Place 1 quart bag in 1 gallon bag, seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Combine sauce mixture with pasta mixture, and enjoy.

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