1. Preheat a grill or grill pan over high heat.
2. Place the shucked and cleaned ears of corn directly on the grill grates.
3. Reduce the heat to medium-high.
4. Cook the corn for about 8 minutes, rotating frequently, until the outside looks charred.
5. Let the grilled corn cool.
6. While the corn cools, boil the pasta in heavily salted water according to the package instructions.
7. Drain the cooked pasta.
8. Rinse the pasta under cold water to cool it.
9. Place the cooled pasta in a large mixing bowl.
10. Cut the corn kernels off the ears of corn.
11. Add the corn kernels to the mixing bowl with the pasta.
12. Add the quartered cherry tomatoes and basil ribbons.
13. In a small bowl, whisk together the hot honey, extra virgin olive oil, and white balsamic vinegar.
14. Pour the dressing into the bowl and toss to coat.
15. Add the arugula and toss again.
16. Taste and add salt and black pepper as needed.
17. Serve immediately.
18. If chilling before serving, keep the arugula on the side, chill the pasta salad, then toss with the arugula once chilled.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serve cold.

If making this for lunch prep, store the arugula separately from the pasta salad mixture for better texture.

Do not freeze this pasta salad.