4 large red potatoes
2 cups frozen peas
1/4 lb. gluten-free elbow pasta, cooked and drained
1/2 cup soy-free vegan mayonnaise
2 tablespoons white balsamic vinegar
1 tablespoon extra-virgin olive oil
2 large red bell peppers, finely chopped
1/4 cup loosely packed fresh dill, finely chopped
¼ cup cashews
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper