# Components:
→ Pasta
01 - 10 oz short pasta (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 - Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool. 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. Place all vegetables except parsley into a large mixing bowl.
03 - Combine 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. Blend until smooth and creamy. Adjust seasoning as needed.
04 - Add the cooled pasta to the bowl with vegetables. Pour dressing over and toss thoroughly to coat evenly.
05 - Fold in chopped fresh parsley. Refrigerate for at least 30 minutes to enhance flavors before serving.
06 - Serve the salad chilled or at room temperature. Optional: garnish with additional fresh herbs for presentation.
