- 16 ounces truRoots elbow macaroni pasta
- 2 cups chopped sweet red/orange/yellow pepper
- Dash of salt and veggie broth or oil to sauté
- ¾ cup chopped celery
- ¾ cup chopped dill pickles plus ¼ cup juice from jar
- ¾ cup chopped red onion, soaked in cold water for a few minutes and drained (see note)
- ½ teaspoon ground black pepper
- 1 cup raw cashews (see note)
- ¼ cup cooked red or russet potato
- ½ cup cooked white beans, rinsed and drained
- ¾ cup water
- 2 tablespoons dill pickle juice
- 2 teaspoons pink salt
- ½ teaspoon chopped garlic
- ¼ teaspoon ground mustard seed
- Cook pasta according to package directions. Rinse with cold water and set aside.
- Saute chopped sweet pepper over medium heat using veggie broth or oil and a dash of salt. Cook until soft, about 5-7 minutes.
- Meanwhile, put celery, red onion, dill pickles, pickle juice and black pepper in a large bowl.
- Next, make the creamy dressing by putting the ingredients into a high speed blender and blend until creamy and smooth.
- Once pasta is done, rinse in cold water then add it to the bowl. Then add the creamy dressing. Taste and adjust salt as necessary. I needed an extra ½ teaspoon. Place in the fridge to allow it to get cold and so the flavors can marinate completely. Once ready, garnish with ingredients of choice and devour!
Cuisine: Vegan, Gluten-free |
Any sweet pepper variety works, or a combo of all. Soaking the onion helps takes the bite out of it. This step is optional but it helps reduce the strong onion flavor. I like putting the extra pickle juice in the bowl with the veggies to help them marinate in the flavor while you prepare the rest of the dish. If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
Tips to prep ahead: Chop veggies. Saute red pepper. Soak or grind cashews if not using a high speed blender. Cook potato. Make creamy dressing.
Baby/toddler food idea: make sure pasta is well cooked and veggies are finely chopped.