1. Cook the pasta and corn: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the fresh or frozen corn kernels to the pot with the pasta. This ensures the corn is tender-crisp and perfectly cooked.

2. Drain and cool slightly: Once the pasta and corn are cooked, drain them thoroughly in a colander. Rinse briefly with cool water to stop the cooking process and prevent the pasta from sticking, but don’t rinse excessively, as you want some starch to help the dressing adhere. Let it cool for a few minutes while you prepare the other ingredients.

3. Prepare the vegetables: While the pasta and corn are cooling, halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley. Place these prepared vegetables into a large mixing bowl.

4. Whisk the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until well combined and the sugar is dissolved. Taste and adjust seasonings if necessary; you might want a little more sugar for sweetness or vinegar for tang.

5. Combine all ingredients: Add the slightly cooled pasta and corn to the large mixing bowl with the prepared vegetables. Pour the dressing over everything.

6. Toss to coat: Gently toss all the ingredients together until the pasta, corn, and vegetables are evenly coated with the dressing. Make sure to scrape the bottom of the bowl to get all the dressing distributed.

7. Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also ensures it’s nicely chilled for serving. Give it another quick toss before serving.