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4 medium red potatoes

2 cups frozen peas

1/4 pound elbow pasta, cooked and drained

1/2 cup mayonnaise

2 Tbsp. balsamic vinegar

1 Tbsp. olive oil

1 red pepper, finely chopped

1/2 cup loosely packed

fresh dill leaves, torn into pieces

1/4 cup cashews

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper


Place potatoes in a small pot; 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 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

mayonnaise, 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.



Justwhatthekosherordered was created by two friends – Michele and Lea. We are friends love cooking, baking, catering, laughing and running Kosher

Chopped Competitions. We will bring you simple and delicious recipes that t your lifestyle. Email us with your questions and comments or to book your

next fun event. justwhatthekosherordered@gmail.com We look forward to hearing from you,

-Michele and Lea