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  • Prep-time: / Ready In:
  • Makes 10 cups

Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty richness. Waxy potatoes, such as red or fingerling, will hold their shape best in this dish, but you can make do with any variety you have on hand. You can substitute dill with an equal amount of any other fresh herbs, such as basil, cilantro, or parsley.

potato artichoke heart and pasta salad wordpress


  • 1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks
  • 2 cups dry whole grain pasta, any variety
  • 1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise
  • 4 ounces hearts of palm, sliced (½ cup)
  • 1 cup cherry tomatoes, cut into halves
  • 2 stalks scallions (green onions), thinly sliced
  • 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed)
  • 1 12-ounce package silken tofu, drained
  • 2½ tablespoons white wine vinegar
  • 2 small cloves garlic
  • 1½ teaspoons yellow mustard
  • Sea salt
  • ¼ to ½ cup unsweetened, unflavored plant-based milk


  1. Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to boiling. Add potatoes to basket, cover, and steam for 20 minutes, or until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
  2. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to the bowl with the potatoes. Add the artichoke hearts, hearts of palm, tomatoes, scallions, and dill.
  3. In a blender, combine the tofu, vinegar, garlic, and mustard. Blend into a smooth sauce. Season to taste with salt and pepper.
  4. Add the sauce to the bowl and mix well. Taste and adjust seasoning. Chill in the fridge or serve at room temperature. Note that pasta will absorb the sauce as it sits: Just before serving, add the plant-based milk 1 to 2 Tbsp. at a time, to achieve desired texture and creaminess.

Comments (7)

(5 from 4 votes)
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Patricia Hite2 months ago
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What can be substituted for the tofu?

Julie Bernier2 days ago
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Maybe like a cashew cheese type sauce?

Carolyn Pettie2 months ago
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This is such a nice and healthy recipe! I love a creamy dressing, but they are usually high in calories. This one seems perfect! I can’t wait to try it! Thank you!
Carolyn P.

Irena Bomford2 months ago
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Don’t know haven’t made it yet just want to print out the recipe

VeggieTater2 months ago
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I can never decide on pasta or potato salad… this solves the problem and then some!

Kerstin Cox (= the Health Foodie)2 months ago
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I love this, so simple and delicious. Plenty of plant protein too from the ‘hidden’ tofu in the sauce.

Andrea5 months ago
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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