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

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
  
• ? cup cashews
  
• ? tsp. sea salt
  
• ? 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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Published July 20, 2012 at 1:04 PM

Source: http://www.mindbodygreen.com/0-5525/Creamy-Cashew-Potato-Pasta-Salad-GlutenFree-Vegan.html

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