As you know, there are a million and one variations of pasta salad on the Internet, but I thought I’d switch this one up a bit with the potato addition.
I loved it. And I think you will, too! It’s a great dish to serve at your next grillin’ or chillin’ event — whether it be a barbecue or picnic.
I used Vegenaise soy-free mayonnaise for those of you who may be vegan, but you can surely use regular mayonnaise or plain Greek yogurt if you prefer.
See all macaroni recipes.
*Note: If you don’t follow a vegan diet, feel free to use regular mayonnaise or Greek yogurt instead.
- 4 medium-sized red potatoes
- 2 Cups frozen peas
- 1/4 Pound gluten-free elbow pasta, cooked according to the package directions and drained
- 1/2 Cup soy-free mayonnaise substitute, such as Vegenaise*
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon olive oil
- 1 red bell pepper, chopped finely
- 1/2 Cup loosely packed fresh dill leaves, torn into pieces
- 1/4 Cup cashews
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon freshly ground black pepper
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.