Gluten-Free Creamy Potato Pasta Salad

Gluten-Free Creamy Potato Pasta Salad

Ingredients

• 4 large red potatoes
• 1 cup frozen peas
• 1/4 pound gluten-free elbow pasta, such as TruRoots brand, cooked & drained
• 1/2 cup Greek plain yogurt
• 2 tbsp. balsamic vinegar
• 1 tbsp. extra-virgin olive oil
• 1 red bell pepper, finely chopped
• 2 tsp. fresh dill leaves, torn into pieces
• 1/4 cup raw cashews
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground pepper

Instructions

1. Place potatoes in a small stockpot; cover with cold salted water. Bring to a boil then reduce to medium heat and cook until fork-tender, about 10 minutes. Remove from heat; drain and set aside to cool. Cut cooked potatoes into 1/2 inch cubes.
2. 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 pease, potatoes and elbow pasta. Set aside.
3. In a separate medium mixing bowl, combine Greek yogurt, balsamic vinegar and olive oil; mix well to combine. Fold dressing into potato and pasta mixture. Add red bell pepper, fresh dill, cashews, sea salt and pepper; gently toss to combine.
4. Transfer to a serving bowl and voila! How delicious does this dish look?

Source: gfreelaura