• Add the pasta to a large pot of boiling water and add a big pinch of salt. Cook for about 1-2 minutes past the package directions so the pasta is a little bit soft but not falling apart.
• While the pasta is cooking, add 1.5 tbsp of olive oil to a large frying pan and add in the frozen corn. Season with salt and pepper and cook until warmed through. About 3-5 minutes. Remove from the heat and allow the corn to cool.
• When the pasta is done cooking, drain the water and rinse thoroughly with cold water. Drain well and add the cooled pasta to a large mixing bowl.
• Then add the chopped roasted red peppers, jalapeño peppers, red onion, vegan feta cheese and cooked corn to the bowl with the pasta and set aside.

Make the Dressing

• In a container with a lid, whisk together the olive oil, lemon juice, chopped basil and chopped parsley Add the garlic granules, salt and black pepper, then put the lid on the container and shake it for 30 seconds.
• Then pour the dressing over the salad and toss to combine. Taste to see if it needs more salt and pepper and adjust it to your liking.

  Tip: If you're making this in advance, add 2 tbsp of the dressing to the pasta salad and mix well. Then toss it with the rest right before serving! Adding a little dressing will prevent the pasta from drying out, but I like to wait to dress it until right before serving for best results. 

  Enjoy!