# What You Need:
→ Pasta
01 - 8 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 2 cups fresh corn kernels or thawed frozen corn
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 crumbled feta cheese (optional)
→ 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 - Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil, add the pasta, and cook until al dente following package directions. Drain and rinse under cold water to halt cooking and cool completely.
02 - If using fresh corn, steam or boil the kernels for 2 to 3 minutes until just tender. Drain and allow to cool.
03 - In a large mixing bowl, add the cooled pasta, corn, halved cherry tomatoes, diced 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 fully emulsified.
05 - Pour the vinaigrette over the ingredients in the mixing bowl. Gently toss everything together until well coated and evenly combined.
06 - Taste and adjust seasoning as needed. Serve the salad chilled or at room temperature.
