Boil water in a large pan with a little salt and oil. Add pasta and cook until al dente as per packet instructions.

Drain and rinse under cold water to stop cooking. Let it cool completely.

While the pasta cools, wash and chop cucumber, bell peppers, carrot, cherry tomatoes, and onions. Boil the sweet corn, drain, and let it cool.

In a large mixing bowl, add cooled pasta, all chopped vegetables, and sweet corn.

Add lemon juice or vinegar, salt, black pepper, sugar, and mixed herbs.

Then add mayonnaise and Greek yogurt or fresh cream.

Mix gently until everything is well coated.

Cover the bowl and refrigerate the salad for at least one hour. Chilling enhances the flavors. Garnish with fresh coriander or parsley just before serving, and enjoy your creamy cold pasta salad.