We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Tubetti. We stir with a ladle and let the pasta boil for as long as indicated on the package.
We strain the tubetti and sprinkle with 2 tbsp. olive oil. Gently stir and let cool.
In a bowl, we gently mix the pasta, the corn, the tomatoes and the avocados.
In a small bowl, we beat the mustard with 4 tbsp. olive oil, salt and freshly ground pepper and pour the mixture over the bowl ingredients.
We add the chervil or the parsley, stir to bring the ingredients together and serve immediately.