Creamy Pasta Salad
Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
1 bunch flat-leaf parsley (leaves finely chopped)
1/2 cup finely diced red onion
1 cup finely diced celery
1 medium yellow bell pepper (seeds removed and finely diced)
1 medium green bell pepper (seeds removed and finely diced)
1 medium red bell pepper (seeds removed and finely diced)
12 ounces elbow macaroni (or rotini pasta; 1 package, cooked al dente)
1/2 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coconut sugar (or cane sugar)
2 teaspoons apple cider vinegar
2 1/2 tablespoons whole-grain mustard
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
1 cup raw, unsalted cashews (soaked and drained)
1/4 cup extra-virgin olive oil
1/4 cup filtered water
Step by step
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.
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.
Chill in the fridge for a few hours to allow the flavors to mesh, and serve.