Pasta Salad with Tomatoes and Corn
['5 tablespoons olive oil', '5 tablespoons red wine vinegar', '1/2 cup chopped fresh basil', '2 large garlic cloves, chopped', '1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed', '1 1/4 pounds plum tomatoes, chopped', '8 ounces penne pasta, freshly cooked', '1/2 cup grated Parmesan cheese']
Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
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