Cook pasta to package directions and let cool to room temperature before dressing. Add olive oil and run cold clean water over the pasta and toss to keep from sticking together. Toast almonds over medium/high heat until slightly browned and set aside. Pit about a pound of fresh PNW cherries. Set 10 aside for the dressing. Quarter the remaining cherries and dice the onion. In a medium to large bowl, place in the cooled pasta, cherries, onion, corn and goat cheese. Place the 10 pitted cherries, juice of lemon, apple cider vinegar, sour cream, honey, fresh mint and salt into a blender and blend until the mixture is creamy and the mint is rice sized. Pour over the pasta mixture and stir until well combined. Top with toasted almonds and enjoy!