Potato and Artichoke Pasta Salad

Name: Potato and Artichoke Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: international
Ingredients: 680 g potatoes, cubed; 2 cup dry whole-grain pasta; 425 g halal canned artichoke hearts, drained; 0.5 cup canned hearts of palm; 1 cup cherry tomatoes; 2 stalk spring onions; 1 tbsp dried dill; 340 g silken tofu; 2.5 tbsp lemon juice replacing wine vinegar; 2 clove garlic; 1.5 tsp halal yellow mustard; 1 pinch salt; 0.25 cup unsweetened halal almond milk

Wine vinegar replaced with lemon; cooling additional.

680 g potatoes, cubed
2 cup dry whole-grain pasta
425 g halal canned artichoke hearts, drained
0.5 cup canned hearts of palm
1 cup cherry tomatoes
2 stalk spring onions
1 tbsp dried dill
340 g silken tofu
2.5 tbsp lemon juice replacing wine vinegar
2 clove garlic
1.5 tsp halal yellow mustard
1 pinch salt
0.25 cup unsweetened halal almond milk

Steam potatoes for twenty minutes until tender and cool. Cook pasta according to packet, rinse cool and drain.
Combine potatoes, pasta, artichokes, palm hearts, tomatoes, spring onions and dill.
Blend tofu, lemon, garlic and mustard. Season and toss with the salad. Add milk gradually to loosen before serving.

Adapted from Modern Plant Based Recipe Book, PDF p. 38.