12oz dried brown rice pasta
water for cooking pasta
4 ears of corn
1 bunch of kale
2c cherry tomatoes
2c cannelloni beans, cooked
3T salt, divided in 2T and 1T
1 small bunch of fresh herbs
3T white balsamic vinegar or apple cider vinegar
1½T nutritional yeast
1½T sweetener (maple syrup, agave nectar, granulated sugar)
3T olive oil
cutting board. sharp knife. sauce pot with fitting lid. heat-proof rubber spatula. colander. large bowl. whisk. large sauté pan.
fill sauce pot with water and 2 T salt, cover with lid and bring to boil. once water is boiling, add the pasta. you will probably cook the pasta for 8-10 minutes. you want the pasta to be slightly under-cooked. while the pasta is cooking, rinse herbs, kale, and tomatoes. in the large bowl combine nutritional yeast, mustard, vinegar, 1 T salt, sweetener and fresh herbs. using the whisk, beat the mixture quickly while slowly adding 2 T olive oil. set aside.
once pasta has cooked for 8-10 minutes, pour the cooked pasta in colander over the sink and drain it completely, but do not rinse. immediately place the hot pasta in the large bowl with the dressing. gently toss pasta with the dressing and allow the mixture to cool slightly. set this aside on the counter.
peel onion and remove the outer skin. cut the onion in half and dice it into bite-sized pieces.
slice kale into thin shreds.
shuck the husk from the corn and remove the kernels from the cob.
in the large sauté pan, heat the remaining oil over high heat. add the diced onion and cook it for 5 minutes, stirring occasionally. toss in the corn and sauté the corn with the onions for another 2 minutes.
now add the kale and 2 T salt and cook for 1 minute. add the tomatoes and cooked beans, cook for 1 more minute. turn off the heat.
add this vegetable mix to the large bowl with the cooked pasta. gentle fold the mixture together.
this pasta salad can be served right away or chilled for 2 hours and served cold. pasta salad can be stored in a sealed container in the refrigerator up to 5 days.