Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

While the pasta is cooking, chop all your veggies: halve the cherry tomatoes, dice the bell peppers and cucumber, chop the red onion, and slice the olives.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell peppers, cucumber, red onion, corn, olives, and parsley. Pour your dressing over the top and mix until everything is well coated.

For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy fresh, garnish with more herbs or veggies as desired.