1. Bring a large pot of salted water to a rolling boil. Add your chosen small pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. The pasta should be tender but still have a slight bite.

2. Once cooked, drain the pasta thoroughly in a colander. Rinse it under cold water to stop the cooking process and cool it down quickly. This prevents the pasta from becoming mushy and helps keep the salad fresh. Let it drain well.

3. While the pasta cooks and cools, prepare your fresh ingredients. Halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley. If using fresh corn, you can quickly blanch it in boiling water for 2 minutes or use it raw. For frozen corn, simply thaw it.

4. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper. Whisk these ingredients together until the dressing is smooth and well combined. Taste and adjust seasoning if needed; you might want a pinch more sugar or salt depending on your preference.

5. Add the cooled, drained pasta, corn kernels, halved cherry tomatoes, diced red onion, and chopped parsley to the bowl with the dressing.

6. Gently toss all the ingredients until the pasta and vegetables are evenly coated with the creamy dressing. Make sure everything is well distributed so every bite is flavorful.

7. For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. A longer chill time (1-2 hours) is even better.

8. Give the salad a final stir before serving. You can garnish with a little extra fresh parsley if desired.