Wash and slice the vegetables: dice the onion, mince the garlic, trim the green beans, thinly slice the zucchini and red bell pepper, halve the cherry tomatoes, and chop the fresh basil.

Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente (8-10 minutes). Drain and drizzle with olive oil.

In a large skillet, heat olive oil over medium heat, add onion and garlic; sauté until translucent (3-5 minutes). Add corn and green beans; stir for 2 minutes. Then add zucchini and red bell pepper; cook for another 3 minutes.

Remove from heat, add sautéed vegetables to pasta, season with salt and pepper, and fold in basil and cherry tomatoes. Toss gently.

Serve warm or chill for at least 30 minutes before serving.