Combine water, farro and bouillon in medium saucepan. Cook according to package directions until farro is soft but still chewy in the center. Remove from heat; drain.
Whisk vinegar, olive oil, mustard and garlic in large bowl. Season with salt and pepper. Add cooked farro, corn and basil to vinaigrette; toss to coat. Serve chilled or at room temperature. Garnish with toasted pine nuts, if desired.