1. Mix tomatoes, corn, basil, garlic and olive oil in a large bowl. Season with salt and pepper. Let marinate. While tomato mixture rests, cook pasta according to directions.
2. Drain pasta and toss directly into the bowl of vegetables. Add lemon zest, some lemon juice and toss. Taste and season with more salt, pepper or lemon juice if needed.

Recipe courtesy by Austin Racine & Maura Martin of Mo’s Lunch.