10oz(280g)dry pastaof choice (gluten-free if needed)
1green pepper(or color of choice) chopped
3/4cupchopped dill pickles
One15 oz canwhite beansrinsed and drained (*see notes)
1/4cup(40g)hulled hemp seedsOR 1/3 cup of soaked cashews (*see notes)
1tbspDijon mustardor more to taste
1tbsplime juice or lemon juice
1tbspwhite vinegar or apple cider vinegar or more to taste
1/2tspsea salt+ more to taste
black pepperto taste
fresh dillto taste
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.
You can use any white beans, e.g. Cannellini beans, Navy beans or Great Northern beans.
If you don’t have hemp seeds you can use either soaked cashews (soak in hot water for about 30 minutes or until soft) OR you could use 2 heaped tbsp of cashew butter or almond butter.