24 Apr CREAMY POTATO PASTA CASHEW SALAD
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.
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