# Ingredients:
→ 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 - Boil the short pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
02 - Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, shred the carrot, and chop fresh parsley. Place all vegetables except parsley into a large mixing bowl.
03 - Blend shelled hemp seeds, water, lemon juice, apple cider vinegar, garlic, onion powder, dried dill, dried parsley, dried chives, salt, black pepper, and optional olive oil until smooth and creamy. Adjust seasoning to taste.
04 - Add the cooled pasta to the vegetables, pour the dressing over, and toss gently to coat evenly.
05 - Fold in the chopped fresh parsley. Refrigerate for at least 30 minutes to allow flavors to meld.
06 - Serve chilled or at room temperature. Garnish with additional herbs if desired.
