Cook the fusilli pasta according to package instructions. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until softened.

Add the chopped red and orange bell peppers, and corn kernels to the skillet, cooking for a few minutes until tender.

In a large bowl, combine the cooked pasta, sautéed vegetables, chopped basil, parsley, and pine nuts.

In a separate bowl, whisk together ¼ cup of olive oil, white balsamic vinegar, maple syrup, salt, and red pepper flakes to make the dressing.

Pour the dressing over the pasta salad and toss to combine.

Serve immediately or chill in the refrigerator for later.