Potato and Artichoke Heart Pasta Salad - Forks Over Knives

Name: Potato and Artichoke Heart Pasta Salad - Forks Over Knives
Total time: 30 min
Ingredients: 1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks; 2 cups dry whole grain pasta, any variety; 1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise; 4 ounces hearts of palm, sliced (½ cup); 1 cup cherry tomatoes, cut into halves; 2 stalks scallions (green onions), thinly sliced; 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed); 1 tablespoon extra-virgin olive oil (optional, learn more ); 1 12-ounce package silken tofu, drained; 2½ tablespoons white wine vinegar; 2 small cloves garlic; 1½ teaspoons yellow mustard; ½ teaspoon sea salt; Freshly ground black pepper; ¼ to ½ cup unsweetened, unflavored plant-based milk

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Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad, and artichoke hearts add a nutty richness. Get this party-ready recipe here!

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Ingredients

1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks
2 cups dry whole grain pasta, any variety
1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise
4 ounces hearts of palm, sliced (½ cup)
1 cup cherry tomatoes, cut into halves
2 stalks scallions (green onions), thinly sliced
2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed)
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
1 12-ounce package silken tofu, drained
2½ tablespoons white wine vinegar
2 small cloves garlic
1½ teaspoons yellow mustard
½ teaspoon sea salt
Freshly ground black pepper
¼ to ½ cup unsweetened, unflavored plant-based milk