# What You Need:
→ Pasta
01 - 8 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 2 cups fresh corn kernels, or frozen and thawed
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1/2 cup diced cucumber
06 - 1/4 cup fresh basil leaves, torn
→ Cheese
07 - 1/2 cup feta cheese, crumbled
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse well under cold water to cool completely.
02 - Steam or boil corn kernels for 2 to 3 minutes if using fresh. Drain and let cool. If using frozen corn, ensure it is thawed and well-drained.
03 - In a large mixing bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cucumber, and torn basil leaves. Add crumbled feta cheese if desired.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
05 - Pour the vinaigrette over the salad mixture. Toss gently until all ingredients are evenly coated.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
