Begin by boiling the shells in a large pot of water, generously salted pot until they reach a perfect al dente texture
Once the shells achieve the desired tenderness, drain them and gently rinse the shells under cold water to halt the cooking process. Set them aside.
Assemble the salad by combining the pasta, the halved cherry tomatoes, feta cheese, cucumber cubes, corn, fire-roasted peppers, and thinly sliced green onions in a large bowl.
Drizzle the olive oil and red wine vinegar over the salad, mix until all the ingredients are well combined.
As a finale, sprinkle basil, and add pinch of salt and a dash of pepper to tate.