Cook the pasta according to package directions. Drain and allow to cool.
Place the tomatoes, cucumber, corn and parsley in a large bowl.
In a small bowl, whisk together the vinegar, lemon juice, Dijon mustard, cashew cream, garlic, maple syrup, salt and pepper.
Add the cooled pasta to the vegetables and pour the dressing over top.
Toss gently until everything is evenly coated.
Chill before serving for the best flavor.