Potato and Artichoke Heart Pasta Salad

1 ½ pounds potatoes, any variety, scrubbed and cut into 1” chunks
2 cups dry pasta, I used gluten free rice and quinoa
1 15 ounce can artichoke hearts, rinsed, drained and quartered, lengthwise
4 ounce heart of palms, sliced (1/2 cup)
1 cup cherry tomatoes, cut in halves
2 stalks scallions (green onions) thinly sliced
2 Tbsp finely chopped fresh dill ( or 1 Tbsp dried dill weed)
1 12 ounce package silken tofu, drained
2 ½ Tbsp white wine vinegar
2 small cloves garlic
1 ½ tsp yellow mustard
sea salt
¼-1/2 cup unsweetened, unflavored plant milk

Place potatoes in a steamer insert and steam for 20 minutes.  Transfer to a large bowl to cool.

Cook pasta according to package. Drain. Rinse with cold water and drain again.  Transfer to bowl with potatoes.  Add artichoke, heat of palm, tomatoes, scallions and dill ( or you can use cilantro, basil, or parsley.

In a blender combine tofu, vinegar, garlic and mustard.  If using extra firm tofu you will need to add plant milk.   Use a tablespoon at a  time til consistency desires.

Add sauce to bowl and mix well.  Chill in fridge.  The pasta will absorb the dressing.  Add plant milk one tablespoon at a time just before serving. 

From Forks over Knives