How to prepare corn and pasta salad

1 cup fresh kernels

1 cup  uncooked pasta

3  tablespoons  fresh lemon juice

3  tablespoons  extra virgin olive oil

1  teaspoon  salt

1/2 teaspoon  fresh ground black pepper

1/3 cup  diced red onions

1  cup  chopped spring onions,

1/2 cup  fresh basil leaves

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Bring a large pot of water to boil

Blanch the kernels quickly in hot water until it turns bright yellow. Drain the kernels in a colander and rinse them with cold tap water to stop the cooking or dunk in an ice bath. Set them aside.

Cook the pasta according to cooking instructions before draining them and rinsing them in cold water to prevent them from cooking further.

To make the dressing, combine the lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Set aside.

In a large bowl, combine the cooked corn with the red onions, spring onions, and pasta.

Drizzle the dressing over the salad and toss well to coat.

Garnish with torn fresh basil leaves and serve.