Sweet Tomatoes Whole Wheat Creamy Chipotle Salad

10 cups water

1 tablespoon salt

1 pound whole wheat penne pasta

1 tablespoon canola oil

1 1/3 cups mayonnaise

3 tablespoons soy sauce

3 tablespoons fresh lemon juice

1 1/2 tablespoons brown sugar

1 tablespoon vegetable base powder

2 teaspoons chipotle pepper in adobo sauce (puree)

2 teaspoons finely minced garlic

1 3/4 cups canned kidney beans (drained and rinsed)

1 1/2 cups frozen corn

1 1/2 cups 1/4 inch julienne red bell pepper

1 cup sliced black olives

3/4 cup canned diced green chilies

1/2 cup chopped cilantro



Pasta Directions:



In a large pot bring water and salt to a boil. Add pasta and cook until al dente (soft, but still firm). Immediately drain pasta and flash cool in cold water. Drain water. Coast pasta with oil to prevent sticking.



Dressing:



Combine mayonnaise, soy sauce, fresh lemon juice, brown sugar, vegetable base powder, chipotle pepper in adobo sauce, and minced garlic. Blend all ingredients with either a stick blender or a blender until emulsified.



To assemble, in a large bowl combine pasta, kidney beans, corn, red bell pepper, black olive, red onion, green chilies, and cilantro. Stir to combine. Pour dressing over all and mix until well blended.



Store in an air tight container for at least 30 minutes before serving for best flavor.