Cook the penne as per the instructions provided on the back of the package, boiling it in a pot of water until the pasta is fully cooked, and tender yet firm. Then, pour the contents of the pot out into a colander, and drain the pasta. Keep it in the colander, and set it aside to be used later.
In the meantime, start preparing the dressing for the salad – since this is a fresh summer salad, the dressing should be refreshing, with a hint of tartness. Take a large bowl, pour in the red wine vinegar, salt, pepper, and olive oil – whisk it all together thoroughly. Make sure you add the olive oil last, and drizzle it in gently, whisking all the while in order to incorporate it fully.
Now, stir the tomatoes, spring onions and corn into the bowl. Let this mixture sit for some time, between 5 to 10 minutes, so all the flavours can blend together, and the vegetables can become fully infused with the dressing. This may be called your ‘tomato mixture’.
Finally, add the penne pasta to the tomato mixture, and toss it all together. As a final touch, sprinkle grated Parmesan all over it, and then sprinkle the salad with the chopped fresh basil leaves. Your penne with fresh tomatoes and sweet corn salad is now ready to be served.