steps

1. 1.

   Cook the fusilli pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking.

2. 2.

   In a large bowl, combine the cooked pasta, sweet corn, zucchini, parsley, and Parmesan cheese.

3. 3.

   In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

4. 4.

   Pour the dressing over the pasta mixture and gently toss until all ingredients are coated.

5. 5.

   Cover and refrigerate for at least 1 hour to allow the flavors to meld together.

6. 6.

   Serve chilled and enjoy this creamy and satisfying zucchini corn Parmesan pasta salad.