Take 500 g for Farfalle pasta in a wide mouthed container and boil it for 10 minutes in 5 litres of water.

Add a pinch of salt and a tbsp of Olive Oil so that the pasta don't stick with each other.

With the help of a strainer, filter out the cooked pasta, rinse it again in cold water and keep it aside.

Do a Julienne cut for the Red, Green and Yellow Capsicums and Split the Cherry tomatoes.

Split the Onion into 4 pieces and remove the petals separately and finely chop the Garlic Cloves.

Take a large sauté pan and add 6 tbsp of olive oil.

In high flame, add the finely chopped garlic and fry till golden brown so that the flavour infuses well in the oil.

Remove the fried garlic and retain the flavored oil and bring it to room temperature.

In low flame, add the onion petals to the pan and sauté it in plain olive oil. Ensure that it is not completely cooked and set aside the tossed onions.

Add the julienned capsicums and sauté it in low flame with plain olive oil and set it aside.

Take a large bowl and add the boiled pasta along with the sautéd vegetables.

Add the boiled sweet corn and freshly split Cherry Tomatoes.

Drizzle the garlic-infused olive oil along with salt to taste.

Add dried oregano and chilli flakes generously and toss the salad in the bowl well.

Garnish the salad with herbs of your choice and Voila! your Colorful Pasta Salad is ready!