# 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)
# Directions:
01 - Prepare the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
02 - While pasta cooks, chop and combine cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrot, and fresh parsley 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. Taste and adjust seasoning as needed.
04 - Add the cooled pasta to the vegetables. Pour the dressing over and toss thoroughly to coat evenly.
05 - Fold in chopped fresh parsley. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
06 - Serve chilled or at room temperature. Optionally garnish with additional fresh herbs.
