Potato Pasta Salad
A fresh, summer twist on pasta salad!
Servings: 4 people
Calories: 449kcal
Ingredients
- 6 oz short gluten free pasta of your choice
- 4 medium red potatoes
- ½ yellow onion finely chopped
- 2 cups frozen peas
- ½ medium sized cucumber cubed
- ½ cup soy-free vegan mayo
- 1 Tbsp extra virgin olive oil
- ½ cup loosely packed, fresh dill leaves chopped
- salt and pepper to taste
Instructions
- Cook pasta according to package directions. When done, drain and set aside.
- While pasta is cooking, wash potatoes and boil in salted water until tender (about 8-10 minutes). When done, allow potatoes to cool slightly and cut into medium-sized cubes.
- While pasta and potatoes are boiling, sauté onions and peas together until cooked through.
- In large mixing bowl, combine pasta, potatoes, peas, onions, and cucumber. Set aside.
- In small mixing bowl, combine vegan mayo, olive oil, chopped dill, salt, and pepper and mix well to combine. Add mayo mixture to pasta mixture and stir gently to combine.
- Serve immediately or cover and place in refrigerator to chill before serving.
Notes
For your convenience, Pine & Oak will occasionally provide estimated caloric or nutritional information. These are estimates only and users are responsible for calculating the caloric or nutritional information with the actual ingredients and brands they will use. Users are also responsible for checking and ensuring all ingredients and brands used are safe for their particular allergies.
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