Cashew Dill Pasta Salad
Gluten-Free and Vegan
4 medium red potatoes
2 cups frozen peas
¼ pound gluten-free elbow pasta, cooked and drained
½ cup Soy-Free Vegenaise
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 red bell pepper, finely chopped
½ cup loosely packed fresh dill leaves, torn into pieces
¼ cup cashews
½ tsp. sea salt
¼ tsp. freshly ground black pepper
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 ¾-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 4. until ready to serve.
5. Serve chilled or at room temperature.