Basil Cashew Potato Pasta Salad

There were a lot of things mixed into one bowl last night, and somehow it all worked. We don’t often do pasta-based dinners, but I was inspired by a recipe posted recently on Mind Body Green (Creamy Cashew Potato Salad). Well, Trader Joe’s doesn’t sell Vegenaise and peas aren’t allowed in our kitchen, so a few changes needed to be made.

Also, there is a seemingly bottomless bag of Farmers Market-fresh basil leaves in our fridge. I’m not complaining.

Basil Cashew Potato Pasta Salad*
Makes 3-4 servings

1 medium sweet potato, peeled & cubed
1 medium red potato, peeled & cubed**
~4 oz. uncooked {gluten-free} pasta
We used brown-rice spaghetti noodles, but elbow pasta or penne would work
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 red bell pepper, chopped
1/4 cup yellow onion, chopped
1/4 cup raw cashews, chopped
Sea salt & black pepper, to taste
1 tsp. dill leaves (dried or fresh)
~2-3 tbsp. fresh basil leaves, chopped (or 1-2 tbsp. dried)

*You could serve this chilled or warm.
**I mixed types of potatoes because that’s what we had on-hand. You could also do 3-4 small red potatoes.

Fill a small pot with cold, salted water & the cubed potatoes. Bring to a boil and cook 8-10 minutes, until they’re soft. Drain and let cool.

Cook pasta; meanwhile, combine all remaining ingredients (balsamic v. through fresh basil leaves) in a large bowl. Mix in potatoes & drained (cooked) pasta.

Voila! You’re done. You could put this in the fridge to chill for later, or enjoy it warm like we did.

basil cashew pasta salad 2

The crunchy cashews + pasta and mixed basil + dill flavors were totally new taste-bud experiences. I’ve now looked at a pasta dish and seen a long list of possibilities. We still have a {bottomless} bag of basil & cashews to use and there are ideas swirling…

What are your favorite,unusual pasta bowl add-ins?



Filed under dinners, food, gluten free, Meatless Monday, recipes

12 responses to “Basil Cashew Potato Pasta Salad

  1. i love that addition of cashew! brilliant. can i come over now?

  2. Nice and simple. I like it. I bet any leftovers would make a great lunch.

  3. I don’t often think of pasta and potatoes in the same dish, but it seems to work really well here. Looks tasty!

  4. Cashew – love

    Potato – love

    Ooh this is a good match. Carb lovers heaven!

  5. My brain is still trying to make sense of all the ingredients in the title. Basil what now? But I do love all of those things. Have you ever put rosemary red roasted little potatoes on pizza? WOW!

  6. Jessie E.

    Cashews in potato salad? Genius!

  7. ali

    unlimited cashews… you should try a cashew “cream ” sauce. just puree the cashews in a vitamin (or heavy duty blender) with water and a little nutritional yeast, salt, makes a yummy “cream” sauce 🙂

    • Heather C

      I’ve been noticing a lot of “cream” sauces incorporating cashews lately…also some vegan frosting recipes (for cupcakes, specifically) that use soaked cashews! I’m definitely trying these…

  8. Pingback: National Nut Day! Celebrate the Nutritional Craziness | Dietitian on the Run

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