1pintcherry or grape tomatoesquartered (about 2-3 cups)
1/3cupbalsamic vinaigrette dressing
Cook the pasta in salted water according to the directions on the package. Drain and set aside to cool.
In a large bowl, combine the tomatoes, zucchini, and corn. When the pasta is cool, add it to the bowl and toss together until everything is combined. Set aside.
In a small bowl, whisk together the mayonnaise, yogurt, and balsamic vinaigrette. Pour the dressing over the pasta and vegetables and stir gently until everything is coated. Taste and add salt as needed. Chill in the refrigerator at least 4 hours before serving. Store leftovers in the refrigerator covered tightly up to 4 days.