Vegan Creamy Ranch Macaroni Salad

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2 cups raw cashews, soaked for 4 hours, then rinsed and drained

1/4 cup canola oil, plus more for drizzling

1/4 cup white wine vinegar

2 teaspoons dried Italian herb blend

1 1/2 teaspoons garlic powder

1 teaspoon honey 

1 teaspoon onion powder

3/4 teaspoon pepper

Kosher salt

One 8-ounce box quinoa elbow-macaroni pasta

20 grape tomatoes, halved

2 leaves lacinato kale, stems removed and leaves finely chopped crosswise (save stems for another use)

1 stalk celery, finely chopped

1 ear corn, kernels removed

1 red bell pepper, seeded and chopped