Cook pasta to pacakage instructions and set aside and let cool.
Brush corn with olive oil and grill for a few minutes per side and then cut corn off and add to a large mixing bowl.
Next, add the tbsp of olive oil, chopped shallots and a pinch of salt to a sauté pan and cook for about 5 minutes and set aside.
Next, prep all your other ingredients and add everything to a large mixing bowl including the cooked shallots.
Next, chop your fresh basil and add that to the large mixing bowl and add some salt and pepper and toss to combine.
Next, mix all your vinaigrette ingredients to a shaker bottle or small tupperware container and shake well to combine.
Last, add in the cooled pasta and the vinaigrette and toss everything to combine - check for salt and pepper to see if it needs more seasoning and let sit in the refrigerator until you are ready to serve!
When you are ready to eat, transfer to a large serving bowl top with a little bit more fresh basil and enjoy!!
I made this recipe for Memorial Day and it was a huge hit...I think everyone went back for more at least 4 times!!! 🙂