8 oz (225 g) mini farfalle (or any bite-size pasta)

½ English cucumber, sliced and quartered (~1 cup)

1 bell pepper (any color), chopped (~1 cup)

1 cup halved grape or cherry tomatoes

½ cup thinly sliced red onion (about ½ onion)

½ cup diced radishes (6–7 radishes)

1 cup diced sharp provolone cheese (4–5 oz)

3 oz sliced salami, diced

1 can (15 oz) corn, drained

¼ cup chopped fresh parsley

½ cup Italian dressing (or homemade vinaigrette)

Coarse black pepper or red pepper flakes, to taste

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Cook pasta al dente in salted boiling water, drain, rinse under cold water, and drain well.

In a large bowl, combine cooled pasta, cucumber, bell pepper, tomatoes, onion, radishes, provolone, salami, corn, and parsley.

Stir in Italian dressing until evenly coated; season with pepper or red pepper flakes to taste.

Refrigerate at least one hour before serving (or up to a day ahead), stirring again and adding more dressing if needed.