Dinner

Vegan Hemp Seed Pasta Salad Recipe

Name: Vegan Hemp Seed Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 10 oz short pasta (fusilli, rotini, or penne); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 cup red bell pepper, diced; 1/3 cup red onion, finely chopped; 1/2 cup shredded carrot; 1/4 cup fresh parsley, chopped; 1/2 cup shelled hemp seeds; 1/2 cup water; 2 tbsp lemon juice; 1 tbsp apple cider vinegar; 1 small garlic clove; 1 tsp onion powder; 1/2 tsp dried dill; 1/2 tsp dried parsley; 1/2 tsp dried chives; 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1 tbsp extra-virgin olive oil (optional)

BySophie Carsel January 9, 2026January 9, 2026

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Introduction

This vegan hemp seed pasta salad is a fresh and flavorful dish perfect for warm days or as a light meal. Packed with colorful vegetables and a creamy, herb-infused hemp seed dressing, it’s both nutritious and satisfying. It’s easy to prepare and makes a great make-ahead option for picnics or lunches.

The dish is a creamy pasta salad served in a white bowl, showing about three layers subtly mixed together. The base layer is light beige rotini pasta, with its spiral shapes creating texture. Mixed throughout are small pieces of bright orange shredded carrot and chunks of green cucumber, adding fresh color and crunch. Scattered among the pasta are small pieces of purple onion and halved shiny red cherry tomatoes, providing contrast in color and shape. The entire salad is coated in a thick, creamy white sauce, with fresh green parsley leaves sprinkled on top for garnish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz short pasta (fusilli, rotini, or penne)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/3 cup red onion, finely chopped
1/2 cup shredded carrot
1/4 cup fresh parsley, chopped
1/2 cup shelled hemp seeds
1/2 cup water
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 small garlic clove
1 tsp onion powder
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp dried chives
1/2 tsp sea salt
1/4 tsp ground black pepper
1 tbsp extra-virgin olive oil (optional)

Instructions

Step 1: Boil pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside to cool.
Step 2: While pasta cooks, prepare the vegetables. Halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, shred carrot, and chop fresh parsley. Combine all in a large mixing bowl.
Step 3: Make the hemp seed ranch dressing by combining hemp seeds, water, lemon juice, apple cider vinegar, garlic, onion powder, dried dill, dried parsley, dried chives, sea salt, black pepper, and olive oil in a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Add the cooled pasta to the bowl with vegetables. Pour the dressing over and toss thoroughly to coat everything evenly.
Step 5: Fold in the chopped fresh parsley. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Step 6: Serve the salad chilled or at room temperature. Optionally, garnish with extra herbs before serving.

Tips & Variations

For added protein, mix in cooked chickpeas or white beans.
Use gluten-free pasta to make this dish gluten-free.
If you prefer a thinner dressing, add more water a tablespoon at a time while blending.
Fresh herbs like basil or dill can be used instead of dried for a brighter flavor.
To add crunch, sprinkle toasted pine nuts or pumpkin seeds over the salad before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen after chilling, making leftovers even tastier. When ready to eat, you can enjoy it cold or let it sit at room temperature for 10-15 minutes. Stir gently before serving and, if needed, add a splash of water or olive oil to loosen the dressing.