Caputo’s Mardi Gras Pasta Salad

1 lb. pasta, your choice, cooked al dente
2 T butter
2 cups whole kernel corn, frozen or freshly cut from cob
2 cups purple cabbage, shredded
1 bunch green onions, thinly sliced
1 cup mayonnaise
¼ cup Dijon of Creole mustard
2 T white wine vinegar
1 T fresh basil chopped
salt and freshly ground black pepper to taste

Place the pasta in a large mixing bowl. In a skillet melt the butter over medium heat. Sauté the corn in butter for 2 to 3 minutes, drain. Add the corn, purple cabbage, green onions, mayonnaise, mustard, and vinegar to the pasta and mix well. Add the basil, salt, and pepper, toss gently. Turn onto a serving platter of bowl and serve at room temperature or slightly chilled.