Begin by bringing a large pot of salted water to a rolling boil. Add your spiral pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once it's ready, drain the pasta well in a colander and transfer it to a large mixing bowl, making sure to allow it to cool slightly while you prepare the other ingredients.

In a skillet, melt 2 tablespoons of butter over medium-high heat. Once melted, add in the whole kernel corn and sauté for about 2 minutes, stirring frequently, until the corn is lightly golden and fragrant. Remove the skillet from heat and add the sautéed corn directly into the mixing bowl with the pasta for a delightful blend of flavors.

Next, fold in the colorful shredded purple cabbage and the finely chopped green onions to the pasta and corn mixture. Stir gently to ensure everything is well combined, creating a vibrant sight.

In a separate bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of dried leaf basil, and a pinch of salt and pepper until the dressing is creamy and smooth.

Pour the prepared dressing over the pasta mixture in the large bowl. Using a spatula or large spoon, gently toss everything together until the pasta and veggies are evenly coated in the dressing.

You can serve your Mardi Gras Pasta Salad immediately at room temperature, or for optimal flavor, cover it and let it chill in the refrigerator for at least an hour.