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!
Notes
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 don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
I used red potatoes but any starchy potato will work, just don’t use sweet. It also won’t work to substitute with something that is not an actual potato (such as another root vegetable).
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.