Veggie Potluck Pasta Salad Recipe - Forks Over Knives

Ingredients

• 5 oz. Yukon gold potatoes, peeled and chopped (1 cup)
• ⅓ cup raw cashews
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon yellow mustard
• 2 teaspoons nutritional yeast
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 8 oz. dry whole wheat shell pasta
• 3 cups red and yellow grape tomatoes, halved
• 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
• 1 15-oz. can green jackfruit, rinsed, drained, and chopped
• ⅔ cup matchstick-cut carrots
• ½ cup sliced celery
• ¼ cup sliced scallions
• ¼ cup sweety drop peppers or chopped peppadew peppers, drained
• 2 tablespoons chopped fresh dill