Artichoke & Potato Pasta Salad
Creamy veggie pasta salad
Equipment
- Food Processor
Ingredients
- 2 lb potatoes
- 8 oz whole grain pasta ancient grain pasta elbows or other type
- 8 oz artichoke hearts 1 x 15 oz can – diced
- 1 bell pepper red, diced
- 1 cup cherry tomatoes halved
- 4 stalk scallions diced
- 2 tbsp dill fresh, chopped
- 16 oz tofu silken
- 3 tbsp white wine vinegar
- 3 cloves garlic
- 2 tsp yellow mustard
- ½ tsp salt
- ¼ tsp ground pepper
Instructions
Veggie pasta mix
- Add the potatoes to a pan and cover them with water (skin on). Shimmer until the potatoes are tender. Transfer to a colander /bowl and let cool to room temperature.
- Cook paste according to the instructions on the package. Rinse with cold water and drain.
- Chop the veggies and dill and add to a large bowl.
- Cut the potatoes into small pieces and add to the veggie bowl. Add the pasta as well.
Tofu mayonnaise
- Add the tofu, vinegar, garlic, mustard, salt and pepper to a food processor and mix well to form a smooth sauce.
Finalize the pasta salad
- Pour the tofu mayonnaise over the veggie pasta mix and mix co combine.
Notes
- Recipe adapted from Forks over Knives.
Nutrition
Calories: 338kcalCarbohydrates: 61gProtein: 16gFat: 4gSaturated Fat: 1gSodium: 373mgPotassium: 842mgFiber: 5gSugar: 3gVitamin A: 832IUVitamin C: 63mgCalcium: 139mgIron: 4mg
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