Begin by preparing all your ingredients for the Summery Italian Pasta Salad. Slice the yellow onion and zucchini, then mince the garlic. Trim and cut the green beans, and thinly slice the red bell pepper. Halve the cherry tomatoes and chop the fresh basil.

In a large pot, bring salted water to a rolling boil, then add 8 ounces of fusilli or penne pasta. Cook according to package directions until al dente, about 8-10 minutes. Drain the pasta in a colander, and while still warm, toss it with 1 tablespoon of olive oil.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced yellow onion and minced garlic, sautéing for about 3-5 minutes until the onion is translucent and fragrant.

Stir in the trimmed green beans and corn, cooking for an additional 2 minutes just until the beans turn bright green and tender-crisp. Next, add the sliced zucchini and red bell pepper, sautéing for another 3 minutes.

Remove the skillet from heat and sprinkle in ½ teaspoon of salt and ½ teaspoon of black pepper to taste. Stir in the chopped basil and halved cherry tomatoes.

Decide whether to enjoy your pasta salad warm or chill it in the fridge before serving. If serving immediately, transfer to a large bowl and garnish with extra basil and a drizzle of olive oil.