Begin by bringing a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water, then set aside.

In a food processor, combine fresh basil leaves, minced garlic, diced shallot, extra virgin olive oil, lemon juice, white wine vinegar, sugar, salt, and pepper. Pulse until smooth, adjusting seasoning as needed.

Preheat your grill to 400°F. Toss the zucchini, red bell peppers, red onion, and yellow corn with olive oil and grill for 4-5 minutes on each side until charred and tender.

Remove the grilled veggies from the heat and chop them into bite-sized pieces. Cut the corn kernels off the cob.

In a large mixing bowl, combine the cooled cavatappi pasta, diced grilled vegetables, halved cherry tomatoes, and crushed pistachios. Crumble feta cheese over the top and drizzle with vinaigrette. Toss gently.

Transfer the salad to a serving dish and garnish with fresh basil, crushed pistachios, and extra feta cheese if desired. Serve warm or chilled.