# What You'll Need:
→ Pasta
01 - 8 ounces short pasta (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 cucumber, diced
06 - 1/4 cup fresh basil leaves, torn
→ Cheese (optional)
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 black pepper
# How To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
02 - If using fresh corn, steam or boil the corn kernels for 2 to 3 minutes until just tender. Drain and cool. Thawed frozen corn can be used without further cooking.
03 - In a large mixing bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cucumber, and torn basil leaves. Add crumbled feta if desired.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until emulsified.
05 - Pour the vinaigrette over the assembled ingredients. Toss gently to coat everything evenly.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
