A creamy blend of hemp seed dressing, fresh veggies, and pasta, ideal for easy, plant-based meals.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (e.g., fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/3 cup red onion, finely chopped
06 - 1/2 cup shredded carrot
07 - 1/4 cup fresh parsley, chopped
→ Hemp Seed Ranch Dressing
08 - 1/2 cup shelled hemp seeds
09 - 1/2 cup water
10 - 2 tbsp lemon juice
11 - 1 tbsp apple cider vinegar
12 - 1 small garlic clove
13 - 1 tsp onion powder
14 - 1/2 tsp dried dill
15 - 1/2 tsp dried parsley
16 - 1/2 tsp dried chives
17 - 1/2 tsp sea salt
18 - 1/4 tsp ground black pepper
19 - 1 tbsp extra-virgin olive oil (optional)
# How to Make It:
01 - Prepare the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
02 - While the pasta cooks, chop and combine the cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrot, and place in a large mixing bowl.
03 - Blend shelled hemp seeds, water, lemon juice, apple cider vinegar, garlic, onion powder, dried dill, dried parsley, dried chives, sea salt, black pepper, and olive oil (if using) in a blender until smooth and creamy. Adjust seasoning as needed.
04 - Add the cooled pasta to the bowl with vegetables. Pour the dressing over and toss thoroughly to combine all ingredients evenly.
05 - Fold in the chopped fresh parsley and refrigerate the mixture for a minimum of 30 minutes to let flavors meld.
06 - Serve the salad chilled or at room temperature. Garnish with additional fresh herbs if desired.
