Cook the gluten-free pasta in salted boiling water for 8-10 minutes until al dente. Drain and run cold water over it.

Chop the green onions and dice the red and green bell peppers. In a mixing bowl, combine the veggies with the cooled pasta.

In a blender, combine cashews, white vinegar, lemon juice, maple syrup, Cajun seasoning, and sea salt. Blend until smooth.

Pour the dressing over the pasta and vegetables. Toss gently until coated.

Cover and refrigerate for at least 30 minutes to meld the flavors before serving.