Happy Hemp Pasta Salad

When making the switch to clean eating, we often long for the comfort of certain tastes and textures from our past. While it’s important to fully commit to your new lifestyle, from time to time do allow yourself to indulge in some of your old favourites… with a twist.

One of my go-to’s (I have a soft spot for creamy carbs) is the pasta salad. What’s so great about this recipe is that you still get the benefits of a ton of raw goodness. The only iffy ingredient is the vegan mayo, which you could always opt to make yourself.

Ingredients:

1 bag brown rice pasta
1 red bell pepper, diced
4 stalks celery, chopped
1 large carrot, shredded
1/2 red onion, chopped
1/2 cup of pitted olives, halved
1/2 cup of alfalfa sprouts
1/4 cup hemp hearts
handful of spinach

Dressing:

1/2 cup vegan mayo
1 tbsp maple syrup or raw honey
1 tbsp red wine vinegar
1 tsp balsamic vinegar
1 tsp cumin
1 tsp cayenne
1 tsp oregano
1 tsp paprika
squeeze of lemon
sprinkle of sea salt

Method:

Cook the pasta based on the instructions on the label until the pasta is al dente, so the pasta is still a little firm and not too soft. While the pasta is cooking, prep all of the other ingredients and make the dressing.

Once the pasta is cooked, use a slotted spoon or strainer to remove the cooked pasta and place into a large bowl. Make sure not to drain the pasta water, letting it come back to a nice boil. Put the spinach in the pot for 1-2 minutes so it cooks and softens slightly. Remove with a slotted spoon and add to pasta. Add remaining ingredients and the dressing. Toss well.

Refrigerate for 2 hours. Makes 4-6 servings.

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One response to “Happy Hemp Pasta Salad

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