Pan-fried vegetables make all the difference in this simple salad, as they add a nice slightly roasted flavour that is combined with a bright, fresh, green basil vinaigrette and goes perfect with any grilled goods at a BBQ.

While the pasta cooks, prepare the remaining ingredients: cut the grains of the corn from the corncob (it's totally fine if you have bigger chunks instead of the single grains). Finely dice bell pepper, cucumber, and red onion. Quarter radishes and chop olives. Roughly chop the arugula and halve cherry tomatoes.

Heat some vegetable oil in a frying pan and fry the corn and bell pepper for approx 5 min over medium heat. Add the onion and fry for another 2 min, until translucent.

Remove the frying pan from heat and add the halved cherry tomatoes, so they soften a bit within all the heat from the veggies and the pan.

Add basil, olive oil, apple cider vinegar, mustard, and agave syrup to a liquid measuring cup and use an immersion blender to mix until smooth. If you don't have an immersion blender, finely chop the basil and mix it with all the other ingredients in a bow. Season the basil dressing with salt and pepper to taste.

For serving, mix cooked pasta, fried vegetables, cucumber, radishes, arugula, and olives in a large serving bowl. Add basil dressing and toss to coat — season with salt and pepper to taste again.

Enjoy!