Cook the pasta according to the directions on the package. (Cook to al dente).
Once it is done, drain, rinse with cold water, and add to a large mixing bowl. Toss the the pasta with a bit of olive oil or grape seed oil until lightly coated. Spread out on the cookie sheet to cool.
Shred the red cabbage (I find a mandolin works well, but you cold do it by hand or with a food processor). Dice and shred the rest of the vegetables.
Put the cooled pasta back into the mixing bowl. Drizzle in some of the sauce, enough to coat it well. (The pasta really soaks up the sauce. Instead of pouring all of the sauce in, I prefer to just lightly coat the noodles and then have the sauce on the side which can be drizzled over each individual served plate).
Transfer the noodles to a serving platte. Layer on the vegetables. I like to start with the cabbage, then carrot, peppers, cucumber, and tomato.
Sprinkle the hemp, sesame, and pumpkin seeds on top.
Serve, and enjoy!