Ingredients:
- 1/4 cup filtered water
- 1/4 cup extra-virgin olive oil
- 1 cup raw, unsalted cashews (soaked and drained)
- 3 Tbsp. fresh lemon juice
- 2 1/2 Tbsp. Dijon mustard
- 2 1/2 Tbsp. whole grain mustard
- 2 tsp. apple cider vinegar
- 1 tsp. coconut sugar (or cane sugar)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. sea salt
- 12 oz. elbow macaroni (or rotini pasta; 1 package, cooked al dente)
- 1 medium red bell pepper (seeds removed and finely diced)
- 1 medium green bell pepper (seeds removed and finely diced)
- 1 medium yellow bell pepper (seeds removed and finely diced)
- 1 cup finely diced celery
- 1/2 cup finely diced red onion
- 1 bunch fresh flat-leaf parsley (leaves finely chopped)
Steps to Make It:
Step 1: To make the dressing, pour all of the ingredients (filtered water, olive oil, drained cashews, lemon juice, Dijon, whole-grain mustard, apple cider vinegar, coconut sugar, garlic powder, onion powder and sea salt) into your KitchenAid® blender and puree on high for 30 to 60 seconds until the ingredients are pulverized and the mixture is emulsified.
Step 2: In a large salad bowl, toss the salad ingredients (pasta, diced bell peppers, diced celery, diced red onion, flat-leaf parsley) together. Pour the dressing over the salad, and toss so that the ingredients are evenly coated. Season with salt to taste.
Step 3: Chill in the fridge for a few hours to allow the flavors to mesh, and serve.
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