Cook the spiral pasta in boiling water according to package directions until al dente. Drain and place in a large mixing bowl.

In a skillet over medium-high heat, melt the butter and sauté the corn for about two minutes until lightly golden. Add to the pasta.

Stir in the shredded purple cabbage and chopped green onions.

In a separate bowl, mix together mayonnaise, Dijon mustard, dried basil, salt, and pepper until well combined.

Pour the dressing over the pasta mixture and toss gently to coat. Serve immediately at room temperature or refrigerate to serve chilled later.