Mexican Street Corn Pasta Salad

Ingredients:

8 ounces elbow macaroni or rotini pasta

2 cups corn (fresh, frozen, or canned)

1/2 cup red onion, diced

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1/2 cup crumbled feta cheese

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper, to taste

Directions:

Cook the Pasta: Boil the pasta according to package instructions. Drain and rinse under cold water to cool.

Prepare the Corn: If using fresh corn, grill or sauté until slightly charred. If using frozen, cook and cool. For canned, drain well.

Mix Ingredients: In a large bowl, combine the cooled pasta, corn, red onion, cherry tomatoes, cilantro, and feta cheese.

Make the Dressing: In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.

Combine: Pour the dressing over the pasta mixture and toss until evenly coated.

Chill and Serve: Refrigerate for at least 30 minutes to let flavors meld. Serve chilled and enjoy your refreshing Mexican Street Corn Pasta Salad!

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