In a large bowl, whisk together the Dijon mustard, grated garlic, and Italian seasoning.

Add the balsamic vinegar and whisk to combine. 

Slowly drizzle in the olive oil while whisking constantly. 

Season with salt and pepper to taste. Set aside. 

Bring a large pot of salted water to a boil. 

Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta. 

Drain the pasta, peas, and corn and run them under cool water just until they are no longer hot to the touch. 

Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine. 

Next add the remaining vegetables - tomatoes, bell pepper, cucumbers, and olives. Toss to combine. 

Season with additional salt and pepper, if needed.

Garnish with fresh basil, if desired. 

Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold. 

Storage: Store any leftover pasta salad in an airtight container in the fridge for up to three days.