Cook the Pasta: Bring a large pot of salted water to a boil. Add fusilli and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, mustard, salt, and pepper.

Combine the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, corn kernels, and red bell pepper. Pour the dressing over the salad and toss to coat evenly.

Add Cheese and Garnish: Gently fold in the feta cheese cubes. Top with dollops of sour cream and a generous sprinkle of chopped cilantro.

Prep Time: 10 minutes | Cook Time: 10 minutes | Chill Time: 1 hour | Servings: 4