Cook the pasta according to the package instructions. Make sure that they are cooked al dente and still has a bite to it. Drain the cooked pasta and keep it aside.
I used frozen cor and frozen edamame. If using edamame with the shell, remove the kernels from the shell.
In a cast iron pan, or any heavy flat pan, heat 2 teaspoon of oil. When the oil is hot, add the corn kernels and edamame to the pan and toss.
Sprinkle with salt needed just for the vegetable and let the caramelize / roast in the pan. Give it a stir every now and then, so the kernels son't stick to the pan.
When you see that the corn and edamame kernels have caramelized, add the finely sliced spring onion to the pan and mix. Let it cook for 2 to 3 more minutes and then turn off the heat. Let the roasted corn and edamame mixture cool down to room temperature.
When ready to assemble, add the cooked pasta to a wide bowl. Add the roasted vegetables. Also add the thinly sliced basil leaves and toss them all together.
Add any dressing of your choice. I used store bought vidalia onion vinaigrette to my pasta salad. Again toss everything together gently and chill until ready to serve.