Creamy plant-based pasta tossed with tangy hemp seed dressing and fresh vegetables, ideal for light, wholesome 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)
# Method:
01 - Prepare the pasta following package directions until al dente. Drain and rinse under cold water to cool, then set aside.
02 - While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, shred carrot, and chop fresh parsley. Combine all vegetables in a large mixing bowl.
03 - In a blender, combine 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. Blend until smooth and creamy. Adjust seasoning as needed.
04 - Add cooled pasta to the vegetable bowl, pour dressing over, and toss thoroughly to combine.
05 - Fold in chopped fresh parsley. Refrigerate for at least 30 minutes to enhance flavors.
06 - Serve chilled or at room temperature, garnished with additional herbs if desired.
