Creamy Cashew Potato & Pasta Salad (Gluten-Free & Vegan)

mbg Contributor By Amie Valpone
mbg Contributor
Amie Valpone is a Manhattan-based chef, culinary nutritionist, professional recipe developer, food photographer, writer and motivational speaker specializing in simple gluten-free, soy-free and dairy-free ‘clean eating’ recipes.

Don't know what you're going to make for dinner tonight? Try this yummy gluten-free and vegan pasta salad:

Ingredients

  • 4 medium red potatoes
  • 2 cups frozen peas
  • 1/4 pound gluten-free elbow pasta, cooked and drained
  • 1/2 cup Soy-Free Veganaise
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 red bell pepper, finely chopped
  • 1/2 cup loosely packed fresh dill leaves, torn into pieces
  • ¼ cup cashews
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper

Instructions

  • Place potatoes in a small stockpot; cover with cold salted water. Cook over high heat, bring to a boil then reduce to medium heat and cook until fork-tender, about 8-9 minutes. Remove from heat; drain in a colander and set aside to cool. Cut cooked potatoes into 3/4-inch cubes.
  • Fill a small saucepan with salted water, and bring to a boil. Add frozen peas; cook according to package, then drain. In a large bowl, combine cooked peas, potatoes and elbow pasta. Set aside.
  • In a separate medium mixing bowl combine Vegenaise, balsamic vinegar and olive oil; mix well to combine. Fold balsamic mixture into potato and pasta salad. Add red bell pepper, fresh dill, cashews, sea salt and pepper; gently toss to combine.
  • Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
  • Serve chilled or at room temperature.

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