Ingredients

The following ingredients have 4 Servings
  • 10 oz dry pasta (of choice (gluten-free if needed))
  • 1 green pepper ((or color of choice) chopped)
  • 1 medium-sized onion (diced)
  • 4 tomatoes (diced)
  • 1 small cucumber (diced)
  • 3/4 cup chopped dill pickles
  • olives ((optional))
  • 1 (15 oz) can white beans (rinsed and drained (*see notes))
  • 2/3 cup plant-based milk
  • 1/4 cup hulled hemp seeds (OR 1/3 cup of soaked cashews (*see notes))
  • 2-4 garlic cloves
  • 1 tbsp Dijon mustard (or more to taste)
  • 1 tbsp lime juice or lemon juice
  • 1 tbsp white vinegar (or apple cider vinegar or more to taste)
  • 1/2 tsp sea salt (+ more to taste)
  • black pepper (to taste)
  • fresh dill (to taste)

Instruction

  • Cook your favorite pasta as per the instructions on the package.
  • Add white beans, plant-based milk, hemp seeds (or soaked cashews), garlic cloves, mustard, lime juice, vinegar, and sea salt + black pepper to a blender. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside.
  • In a large bowl, combine the cooled pasta, chopped pepper, onion, tomatoes, cucumber, and dill pickles. Pour over the dressing and stir to combine.
  • Taste and adjust seasonings. Add more salt/pepper/vinegar if needed. I added 1/2 tsp of sea salt in addition.
  • Garnish with fresh herbs (e.g. dill) and serve at room temperature or cold. Enjoy! Store leftovers in the fridge for up to 5 days.