In a cast-iron skillet over medium heat, water fry the scallions, adding 1 tbsp water and stirring frequently until translucent.
Add the zucchini, bell peppers and 10-12 cherry tomatoes halves, drizzle with apple cider vinegar, stir and cook over medium heat for 10 minutes, until slightly cooked but still crunchy.
Turn off the heat and set aside.
While the veggies are cooking, prepare the pasta.
Cook the pasta according to the package. Transfer into a colander, rinse with cool water, transfer into a large bowl and set aside.
Add the dressing ingredients into the blender and process to obtain a smooth, vibrant yellow liquid.
Add the cooked veggies, beans and kale to the pasta bowl, and toss to combine.
Top with the mixed greens, drizzle the dressing, toss to combine and serve garnished with fresh basil and micro-greens.