Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli). Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and rinse under cold running water. Allow to drain.
In a large bowl, whisk the olive oil with the lemon juice, mustard, salt and freshly ground pepper.
Add the onion, the corn, the beans, peppers, parsley (or coriander), the pasta and avocado and mix together.
Serve the pasta salad at room temperature or refrigerated.