Pasta Salad

Bring a large pot of salted water to a boil and add the pasta spirals. Cook for 10-12 minutes until al dente, then drain in a colander and rinse under cold water to cool completely.

While the pasta cooks, heat the olive oil in a large pan over medium-high heat and add the sliced baby mushrooms. Sauté for 3-4 minutes, stirring occasionally, until the mushrooms are golden and any liquid has evaporated, then transfer to a large mixing bowl.

Slice the celery into bite-sized pieces and add to the mixing bowl with the mushrooms.

Remove the seeds and white membrane from both the red and green capsicums, then slice the flesh into chunks and add to the bowl.

Drain the canned corn kernels thoroughly and add them to the bowl with the other vegetables.

Add the cooled pasta spirals to the bowl and toss gently to combine all ingredients.

Pour the Caesar salad dressing over the pasta and vegetables, then toss until all ingredients are evenly coated.

Sprinkle the fresh chopped parsley over the top and gently fold it through the salad. Serve immediately or refrigerate until ready to serve.