Boil the pasta in plenty of salted water until al dente, drain, rinse under cold water, and drain thoroughly. This step prevents the pieces from sticking together.

Toss the cooled pasta with corn, peppers, cucumber, olives, and cubed cheese in a large bowl.

Whisk the olive oil, lemon juice, dried mint, and salt, and drizzle it over the salad, mixing gently. Chill in the refrigerator until serving.