Ingredients

The following ingredients have 6 Servings
  • 12 ounes macaroni noodles (I used gluten free)
  • 3 stalks celery
  • 1 cup peas
  • 1 small red onion
  • 1 red bell pepper
  • 1/2 cup grated carrot
  • 1 cup raw cashews (soaked in hot water for 30 minutes)
  • 3/4-1 cup water (start with 3/4 cup, add more as needed)
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp chopped chives
  • 1 tsp minced garlic
  • 1 tsp white sugar
  • 1 tsp salt
  • 1/2 tsp pepper

Instruction

  • If you haven't already, add the cashews to a bowl and cover with boiling water. Let sit for 30 minutes to soften.
  • Bring a large pot of salted water to a boil and cook pasta according to package instructions. When it's done cooking, rinse under cold water.
  • Finely chop the onion, celery and bell pepper. Add to a large mixing bowl.
  • Grate the carrot and defrost the peas as needed. Add to the bowl.
  • When the cashews are done soaking, drain and rinse with cold water. Add to a blender with all remaining dressing ingredients. Blend until completely smooth, about 1 full minute depending on your blender.
  • Taste and adjust flavors as desired.
  • Combine the dressing, veggies and pasta and toss well. Top with fresh black pepper and chives. Enjoy!