Dill Cucumber, Tomato and Pasta Salad
Ingredients
- 12 oz of rotini pasta
- 12 oz of cherry tomatoes, halved
- 12 oz of small cucumbers, cut into chunks
- 12 oz of pitted, whole kalamata olives
- 6 oz of dairy-free feta, crumbled
- ½ red onion, thinly sliced
- 2 cloves of garlic, minced
- ½ cup of olive oil
- ¼ cup of pickle juice
- 1 teaspoon of Dijon mustard
- Lots of dill
- 3 oz of hemp seeds
- Lots of freshly cracked black pepper
- A few sprinkles of sea salt
Directions
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente.
- Drain the pasta and add to large container.
- Combine all the other ingredients, mix thoroughly, and serve.
Notes
Leave the salad overnight in the fridge to deepen the flavours.