Creamy, tangy, and loaded with veggies—this no-mayo pasta salad is anything but basic.
Buffalo Sauce Pasta Salad: Creamy, Spicy & Perfectly Plant-Based
It’s summertime—and that means it’s officially macaroni salad season. I wanted to shake things up with a version that brings some heat and bold flavor, so naturally, I reached for Frank’s RedHot. I just love how it adds that perfect tangy-spicy kick without needing much else. This Creamy Buffalo Macaroni Salad is loaded with crunchy veggies like red bell pepper, celery, purple onion, and plenty of chopped pickles for that signature zing. Made with sour cream instead of mayo (plant-based works great too!), it’s a fresh and fiery take on the classic that happens to be totally vegan-friendly. Perfect for cookouts, BBQs, or any sunny day spread.
Why You’ll Love This Recipe
- Creamy & Tangy: Frank’s RedHot brings the spice and tang, balanced by creamy sour cream and a splash of pickle juice.
- No Mayo Needed: This one skips the mayo entirely—use regular or plant-based sour cream for a lighter, dairy-free option.
- Perfect Summer Side: Serve it at BBQs, potlucks, or picnics. It’s cool, creamy, and crave-worthy.
- Customizable Heat Level: Add more or less serrano depending on your spice preference—or skip it altogether.
- Packed with Crunch: Diced celery, red bell pepper, onion, and pickles add great texture and flavor.
Ingredient Highlight: Frank’s RedHot Buffalo Sauce
Buffalo sauce is a flavor powerhouse—and Frank’s RedHot is a classic for a reason. It’s spicy, tangy, and adds instant personality to this pasta salad. When mixed with creamy sour cream and a dash of pickle juice, it becomes the perfect punchy dressing to coat every bite.
Madly Delicious Must-Know Tips and Questions
- Cook pasta just to al dente: Overcooked pasta will get mushy once it chills.
- Cool pasta thoroughly: Rinse under cold water and drain well before mixing in the dressing.
- Chop veggies evenly: Uniform size = the best bites every time.
- Make it ahead: It tastes even better after a few hours in the fridge.
- Use plant-based sour cream for vegan: It’s still super creamy and adds great tang.
Can I use Greek yogurt instead of sour cream?
Yes, though the flavor will be slightly different—use unsweetened, plain yogurt.
How long does it keep?
Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Is it very spicy?
Not overly! The buffalo sauce gives a mild heat and more of a tang. Adjust the serrano pepper to control the spice level.
What other veggies can I add?
Try chopped carrots, green onion, or shredded cabbage for extra crunch.
Let’s Dish: Did You Know?
Buffalo sauce is named after the city of Buffalo, New York, where the original hot wings were invented in the 1960s. The classic combo of hot sauce and butter became a game-day staple—but it’s just as tasty when tossed into pasta salad!
Love a creamy, tangy twist on a classic? Then try my Creamy Buffalo Macaroni Salad!
Spicy, crunchy, and mayo-free—this side dish brings the heat and the flavor. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Salad Recipes
Peach Salad with Pistachio and Mint
Vibrant Pickled Watermelon Salad with Maple Lime Dressing
Crunchy High-Protein Tahini Caesar Kale Salad
Creamy Buffalo Macaroni Salad (No-Mayo)
Ingredients
- 8 ounce dry macaroni pasta (or other small pasta of choice)
- ⅓ cup red bell pepper, diced
- ⅓ cup purple onion, finely diced
- ⅓ cup celery, diced
- ½-1 serrano pepper, finely diced (membrane to tone down heat), optional
- 3-4 tbsp fresh dill, chopped
Buffalo Sauce
- ½ cup sour cream, plant-based
- ¼ cup Frank's Red Hot Buffalo Sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp pickle juice (or vinegar of choice)
- ¼ cup diced bread and butter pickles (or use relish)
- ¼ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook 8 ounces of pasta according to package instructions until al dente. Drain and rinse thoroughly with cold water to stop the cooking. If needed, drizzle lightly with oil to prevent sticking.
- Make the Dressing: In a large bowl, whisk together ½ cup sour cream, ¼ cup Frank's RedHot Buffalo Sauce, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp pickle juice, ¼ cup chopped bread and butter pickles, ¼ tsp salt, and ¼ tsp black pepper until smooth and combined.
- Combine Pasta & Veggies: Add the cooled pasta, ⅓ cup diced red bell pepper, ⅓ cup finely diced purple onion, ⅓ cup diced celery, and ½–1 finely diced serranos (optional, membrane removed) into the bowl with the dressing. Mix until everything is well coated.
- Finish & Adjust: Taste and adjust the seasoning if needed. Fold in 3–4 tbsp chopped fresh dill and give it a final mix.