Bring a large pot of salted water to a rolling boil using a Dutch oven, then add rotini and cook until al dente, about 25-35 minutes. Visual cue: the pasta should be tender but still have a firm center when bitten.

Drain the rotini and spread it on a sheet pan to cool slightly for 5-10 minutes. Visual cue: the pasta surface looks matte rather than wet and steamy.

In a large mixing area, combine the halved cherry tomatoes, drained corn, and chopped fresh basil. Visual cue: the bowl looks evenly speckled with red, yellow, and green.

Add the cooled rotini to the tomato-corn mixture and pour in the zesty Italian dressing. Visual cue: the pasta looks glossy and lightly coated.

Season with salt and black pepper, then toss until every piece is coated. Visual cue: you can see dressing clinging to the ridges of the rotini.

Refrigerate the pasta salad for 2-3 hours to let the flavors set. Visual cue: after chilling, the pasta looks firm and the dressing has thickened slightly in the bowl.

Taste and adjust seasoning to your preference, then serve cold or at cool-room temperature. Visual cue: tomatoes stay bright and the corn retains a crisp bite.