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    CREAMY POTATO PASTA CASHEW SALAD

    INGREDIENTS:

    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

    DIRECTIONS:

    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

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    -Michele and Lea