Pasta Salad

Dressing: 1. Dice the red onion. Dice the hot peppers. Press the garlic. Combine them both in a large bowl. 2. Pour in the vinegar. Let the onions macerate in the vinegar for at least [30 min]. 3. Pour in the olive oil. Add in yogurt and mustard. Season it with salt and sugar to taste. 4. Lightly use a stick blender to make a creamy, chunky dressing. Greens: 1. Cut the stems off the leafy greens. Chop, wash, then spin dry. 2. Trim the watercress or spinach. Wash, spin dry, then chop. Veggies: 1. Wash and dice a red/orange bell pepper. 2. Rinse off the can of corn. 3. Rinse off the can of beans. Pasta: 1. Boil about 4 quarts of water. Season it with 3 T of salt. [15 min] 2. Cook pasta as per instructions. [7 min] 3. Reserve some pasta water. Drain and transfer to a bowl. Drizzle some EVOO and toss so it doesn't stick. 4. Mix in the chopped kale to the pasta. Splash in the pasta water little at a time while mixing. Add in enough to soften the kale. Assembly: 1. Pour the dressing over the greens and mix with tongs. 2. Next mix in the veggies. 3. Mix in the pasta. I use 3 large bowls to mix them all evenly.