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Artichoke Potato Pasta salad
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 12-ounce package silken tofu, drained
  • 2½ tablespoons white wine vinegar
  • 2 small cloves garlic
  • 1½ teaspoons yellow mustard
  • Sea salt
  • ¼ to ½ cup unsweetened, unflavored plant-based milk
Steps
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