Aussie Pasta Salad

Cook the bow noodles according to package directions until al dente, then drain and rinse under cold water to cool completely.

Slice the cucumber into thin rounds or half-moons, keeping the skin on for texture and appearance.

Chop the spring onion into thin slices, separating the white and green parts for even distribution throughout the salad.

Combine the cooled bow noodles, sliced cucumber, chopped spring onion, corn kernels, pineapple pieces, sultanas, and chopped fresh parsley in a large mixing bowl.

Pour the french dressing over the salad mixture and toss gently but thoroughly to coat all ingredients evenly.

Sprinkle the ground paprika over the salad and fold in lightly to distribute the color and subtle spice throughout.

Tear or coarsely chop the coriander leaves and stir them into the salad, reserving some for garnish if desired.

Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and the noodles to absorb the dressing.

Transfer to a serving bowl and garnish with fresh parsley sprigs just before serving for a fresh appearance.