Wash the vegetables and then cut into bite sized pieces (keep some red pepper thinly sliced; parsley removed from stems and chopped).

In a small bowl whisk together the olive oil, vinegar, mustard sauce, oregano, garlic powder, salt, and pepper.

Combine the cooked pasta, chopped vegetables, corn kernels and vinegar-olive oil mixture.

Stir lightly until everything is well mixed and coated.

Do the plating and serve immediately or refrigerate as per the liking.

My tip
This yummy and healthy salad can be prepared with any vegetables in hand or as per choice.