Creamy Corn Pasta Salad with Cucumber, Basil, Chives & Feta

[Sincerely-Food-Chef]

Ingredients

• 2 small pkgs chives
• 1 (4 oz) pkg crumbled feta cheese
• 2 English cucumbers
• 2 small pkgs fresh basil
• 4 cups frozen corn
• 1 lemon
• 10 oz rotini pasta
• black pepper
• mayonnaise
• salt

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • 2 tsp salt
   • 10 oz rotini pasta
2. Meanwhile, wash and dry the fresh produce.
   • 1 lemon
   • 2 English cucumbers
   • 2 small pkgs fresh basil
   • 2 small pkgs chives
3. Juice lemon into a large bowl.
4. Add mayo, feta, salt, and pepper to the bowl; stir to combine the dressing.
   • ⅓ cup mayonnaise
   • 1 (4 oz) pkg crumbled feta cheese
   • 1 tsp salt
   • ¼ tsp black pepper
5. Trim and small dice cucumbers; add to the bowl with the dressing.
6. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl.
7. Chop chives into small pieces; add to the bowl.
8. Add corn to the pot with the pasta during the last 3 minutes of cooking.
   • 4 cups frozen corn
9. When the pasta and corn are done, drain and rinse under cold water; add to the bowl and toss to combine the salad.
10. To serve, divide pasta salad between bowls and enjoy!