# What You Need:
→ 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 pasta according to package directions until al dente. Drain and rinse under cold water to cool, then set aside.
02 - Dice and chop all vegetables, then place them in a large mixing bowl.
03 - Combine hemp seeds, water, lemon juice, apple cider vinegar, garlic, onion powder, dried dill, dried parsley, dried chives, sea salt, black pepper, and optional olive oil in a blender. Blend until smooth and creamy, adjusting seasoning as needed.
04 - Add the cooled pasta to the bowl with vegetables. Pour the dressing over and toss thoroughly to coat evenly.
05 - Fold chopped fresh parsley into the salad. Refrigerate for at least 30 minutes to develop flavors.
06 - Serve the salad chilled or at room temperature, garnishing with extra herbs as desired.
