Step 1

Boil pasta according to package directions in salted water. Drain from water when all done.

Step 2

In a pan melt the vegan butter and then add the corn. Cook over medium heat stirring occasionally till corn starts to turn browned and crispy. This will take about 5 to 7 minutes.

Step 3

In a blender add all the ingredients except water for the pesto dressing and half of the can of cannellini beans. The other half will be used in pasta salad. As you blend slowly add in water to help blender and make dressing creamier and smoother. Taste dressing and add any additional seasonings you like.

Step 4

In a large bowl add all pasta salad ingredients and pour dressing on top.

Step 5

Mix everything together until well coated.

Step 6

Garnish with extra microgreens and basil if desired and enjoy.