Homemade Vegan Pasta Salad (oil-free)
Creamy, savory, flavorful vegan pasta salad that's light, creamy and delicious. 100% plant-based, oil-free and gluten-free optional.
Ingredients
- 8 oz pasta of choice I used whole wheat rotini
- 1.5 cups halved cherry tomatoes
- 1.5 cups chopped celery
- 1 15 oz can chickpeas rinsed and drained
- 2 tbsp fresh dill chopped
Hemp Seed Ranch
- 1/2 cup hemp seeds
- 3/4 cup water
- juice from 1 lemon
- 1 tsp garlic powder
- 2 tsp dried dill
- 1 tsp salt
Instructions
- Cook your pasta.
- Prep the veggies - chop the celery, halve the cherry tomatoes and chop the fresh dill. Rinse and drain the chickpeas.
- To make the hemp seed ranch, blend all the ingredients in a high-speed blender until smooth.
- Strain the pasta and add into a large mixing bowl. Toss with the dressing, veggies and chickpeas. Garnish with fresh dill.
- Serve and enjoy!
Notes
Store leftovers in a container in the fridge for up to 3 days. Delicious when enjoyed cold the next day!
Perfect for packing in lunches or even for a picnic/potluck.