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

Directions

1. Bring a medium pot of water to a boil, add salt, and drop in the pasta. Cook 8–10 minutes, stirring once or twice; add the corn in the last 3 minutes of cooking.
2. Wash and dry the cucumbers and herbs while the pasta cooks.
3. In a large bowl, squeeze the lemon to release its juice.
4. Stir mayo and feta into the lemon juice, then season with salt and pepper to taste to form the dressing.
5. Trim and dice one cucumber into small pieces and add to the dressing.
6. Roughly tear the basil leaves, roll them tightly, and slice into thin ribbons; add to the bowl.
7. Chop the chives into small pieces and mix into the dressing and vegetables.
8. When the pasta and corn are done, drain well and rinse under cold water; add to the bowl with the dressing and vegetables, then toss to combine.
9. Divide the salad into bowls and serve.
10. Optional: Taste and adjust with a pinch more salt or pepper if needed.