Potato and Pasta Salad

Another great summer salads … Potato and Pasta Salad.  Some interesting ingredients are included in this Gluten Free Vegan salad.  Good enough for a main dish.  And great for a BBQ, picnic or potluck.

Creamy Cashew Potato & Pasta Salad

(Gluten-Free & Vegan)

• 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

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My husband and I love potato salad — no, I think we love potatoes!!  We make a simple Gluten Free Vegan potato salad that includes some simple ingredients:

Red or new potatoes
Chopped black olives
Chopped pickles
Chopped sweet or green onions
Vegenaise
Lawry’s Season Salt to taste

I don’t measure anything — just add the amount of chopped veggies until it looks right!  One thing I really like about our recipes that the olives and pickles (we use Bubbies brand) add enough salt and flavor, so we don’t really need much seasoning.

Do you have a favorite Gluten Free Vegan potato salad you would like to share with us?