Cook 8 ounces of farfalle pasta in a large pot with salted boiling water according to the package instructions. Drain and rinse under cold water for 10 seconds. Transfer the pasta to a large bowl, add 1 teaspoon of olive oil, and stir.

In the same bowl, add 1 can of white beans, ½ cup corn, 2 cups cherry tomatoes, 1 heaping cup cucumber, ½ cup olives, ½ packed cup sun-dried tomatoes, 1 shallot, and 3 tablespoons parsley, all chopped.

In a small bowl, combine 3 tablespoons of olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ⅛ teaspoon black pepper. Whisk until mixed well.

Pour the dressing over the pasta and toss everything together well. Before serving, taste and adjust salt and acidity as needed. Cold pasta can mellow flavors, so don’t hesitate to add more dressing if you like.