Artichoke Basil and Corn Pasta Salad

• 1 pound pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 shallots thinly sliced
• ½ teaspoon red pepper flakes
• ½ cup sun dried tomatoes chopped
• Kosher salt and freshly cracked black pepper to taste
• 1 lemon juiced
• 1 cup bocconcini mozzarella balls
• 1 cup corn cut off the cob
• 1 ounce can artichoke hearts drained and quartered or halved
• fresh basil and parmesan to garnish

For the Basil Vinaigrette:

• 1 shallot roughly chopped
• 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
• 1 clove garlic
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt