Ingredients

The following ingredients have 6 Servings
  • 16 ounces elbow macaroni pasta (, or other preferred shape)
  • 2 cups chopped sweet red/orange/yellow pepper (, one kind or a mix)
  • your favorite oil to sauté (, or broth if oil free)
  • ¼ teaspoon sea salt
  • ¾ cup chopped celery
  • ¾ cup chopped dill pickles
  • ¼ cup dill pickle juice (, from the 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 potato (, see note)
  • ½ cup cooked white beans (, rinsed and drained)
  • ¾ cup water
  • 2 tablespoons dill pickle juice (, from the jar)
  • 1 ½ - 2 teaspoons sea salt (, adjust for your preference)
  • 1 clove garlic
  • ¼ teaspoon ground mustard seed
  • parsley
  • paprika
  • ground black pepper

Instruction

  • Cook pasta according to package directions.
  • Once pasta is done, rinse in cold water then add it to the bowl with the veggies below.
  • 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 blender and blend until creamy and smooth.
  • Add the creamy dressing to the bowl and mix. Taste and adjust salt as necessary. I needed an extra ½ teaspoon.
  • Place in the fridge while you clean up to allow it to get cold and so the flavors can marinate completely.
  • Once ready, garnish with ingredients of choice and devour!