1/4 c. grated Parmesan cheese
1 basket (or equivalent) cherry tomatoes/grape tomatoes, 1/2'd
10 oz. box frozen corn, thawed and drained
3 T. basil, chopped
3 cloves garlic, minced
2-3 T. EVOO (I use closer to ¼ c.) (extra virgin olive oil)
1/4 c. balsamic vinegar
1 bunch curly leaf parsley, minced- no stems
1/2 bunch green onions, fine chopped
1 lb. pasta - med size shells, rotini, cavatapi all 
work well for this as you want something that "holds" 
the dressing and kernels of corns+freshly ground 
pepper to taste

Prepare pasta as directed on package. While water is boiling for he pasta, Into LARGE mixing bowl (this will be where all the ingredients are mixed, so judge accordingly). Add minced garlic, and swirl it around. Then add in the EVOO. Set aside. Once pasta is done cooking, rinse and drain well. Add to mixing bowl, and stir to coat with the garlic oil. Add all remaining ingredients EXCEPT the parmesan cheese and vinegar. Mix well. In 1 T increments, add the balsamic vinegar to taste, and add all the cheese. Salad is ready to be served at this point, but is better if made ahead and allowed to chill in fridge for at least an hour for flavors to "blend."
 

NOTE: I have made the recipe for years, and it's become a staple in my menus for when we go camping. I store it in a Ziploc, and add minced salami pieces to it once we make camp for a bit more protein. Stores well in the cooler, as there is no Mayo in it-just the vinegar and oil. ENJOY! Susana in Louisiana

 Source: http://www.abbyskitchen.co.uk