3/4 lb (375 g) fusilli

2 cups (500 ml) cherry tomatoes, halved

1/2 English cucumber, cut into quarters and sliced

The kernels of 2 cooked ears of corn (about 500 ml / 2 cups)

• 1 cup (250 ml) feta cheese, diced or
• 1 cup (250 ml) pearl bocconcini (see note)

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.

Serve immediately or refrigerate.

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