Creamy Buffalo Macaroni Salad (No-Mayo)
This Creamy Buffalo Macaroni Salad (No-Mayo) is a zesty, tangy twist on the classic picnic side. Made with a sour cream–based buffalo dressing (plant-based if using dairy-free!), plus crunchy veggies, fresh dill, and a little kick from hot sauce, it’s the perfect side dish for summer. Egg-free, easily gluten-free, and perfect for cookouts, meal prep, or weekday lunches.
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.
Notes
Make it Gluten-Free
Just swap in your favorite gluten-free pasta and cook according to package instructions. Be sure to rinse well to avoid any gumminess.
Switch Up the Veggies
Feel free to customize with what you have—try grated carrot, chopped pickles, jalapeño, or even sweet corn for added crunch and color.
Storage
Store in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as the pasta may absorb some of the sauce.
Heat Control
Omit the serrano or reduce the Buffalo sauce if you want it milder. Add extra if you like it spicy!
Nutrition
Serving: 1 servingCalories: 330kcalCarbohydrates: 44gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 620mgPotassium: 260mgFiber: 3gSugar: 5gVitamin A: 550IUVitamin C: 20mgCalcium: 40mgIron: 1.8mg
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