Bring a large pot of salted water to a boil and cook the pasta according to package directions until tender but slightly firm. Drain and rinse under cool water to stop the cooking process. Let the pasta cool completely.

Prepare the Vegetables

Dice the cucumber, bell pepper, and onion. Slice the cherry tomatoes and olives. Keep the pieces bite-sized so the salad mixes evenly.

Make the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, pepper, and sugar until smooth and creamy.

Combine the Salad

In a large bowl, add the cooled pasta, tomatoes, cucumber, bell pepper, onion, corn, olives, and parsley. Pour the dressing over the mixture and gently toss until everything is evenly coated.

Chill the Salad

Cover and refrigerate for at least 30 minutes before serving. This helps the pasta absorb the dressing and enhances the flavor.

Garnish and Serve

Before serving, sprinkle shredded cheddar cheese, fresh dill, or cracked black pepper if desired.