1cupred bell pepper, diced(about 1 pepper / 150 g)
1cupseedless or English cucumber, diced(140 g)
¼cupgreen onion, sliced (use green and white parts, discard root end)(about 4 green onions / 25 g)
1cupfrozen, shelled edamame, thawed(130 g)
½cupwalnuts, toasted (see Note)(55 g)
Instructions
Drain the cashews and discard the soaking water. Place the cashews in your blender, along with the remaining dressing ingredients and blend until smooth and creamy, stopping to scrape down the sides of the blender as needed. Pop the dressing in the fridge to chill while you make the rest of the pasta salad.
Cook the pasta to package directions then drain and rinse with cool water. Set aside for now.
While your pasta is cooking, chop your peaches, bell pepper, cucumber, and green onions and place them into a large mixing bowl. Add the pasta, edamame, and toasted walnuts and stir. Finally, add the dressing and stir well to combine.
Serve this bountiful beauty to your friends and family and soak up the compliments!
Notes
To toast your walnuts:
Heat a skillet over low heat for 2 minutes (cast iron is our choice).
Add the walnuts in a single layer and cook for 5-7 minutes, stirring frequently so they toast evenly and don’t get too brown. The nuts should get a little dark but not super brown.