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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.
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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.
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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, white onion, Dijon mustard, fresh dill, cashews, sea salt and pepper; gently toss to combine.
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Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
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Serve chilled or at room temperature.