5 from 1 vote
Cashew Dill Pasta Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Gluten-Free and Vegan
Course: Entree
Cuisine: American
Keyword: salad, cashew, pasta, dill
Servings: 4
Calories: 591 kcal
Author: Amie Valpone
Ingredients
  • 4 medium red potatoes
  • 2 cups frozen peas
  • 1/4 pound gluten-free elbow pasta cooked and drained
  • 1/2 cup Soy-Free Vegenaise
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 red bell pepper finely chopped
  • 1/2 medium white onion finely chopped
  • 1 1/2 Tbsp. Dijon mustard
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
  5. Serve chilled or at room temperature.
Nutrition Facts
Cashew Dill Pasta Salad
Amount Per Serving (4 g)
Calories 591 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Sodium 527mg23%
Potassium 1325mg38%
Carbohydrates 74g25%
Fiber 9g38%
Sugar 10g11%
Protein 12g24%
Vitamin A 1955IU39%
Vitamin C 91.3mg111%
Calcium 61mg6%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.