Mexican Corn Pasta Salad

8 oz. radiatore pasta

Dressing

2/3 c. Mayonnaise (I used light)

zest of 1/2 a lime

juice of 1/2 a lime

1 tsp. chili powder

1/8 tsp. smoked paprika, opt.

Salad

3 c. corn (3-4 ears corn)

1/2 c. Feta cheese, crumbled

1/4 c. freshly grated Parmesan cheese

1/4 c. green onions, chopped

2 Tbl. cilantro, chopped

1 avocado, diced, opt.

salt and pepper, to taste

Cook pasta according to package directions; drain and rinse. Rinsing the pasta will keep the noodles from sticking together. Set aside and allow to cool and dry completely. Meanwhile, heat 1 teaspoon of olive oil in a medium skillet over medium heat. Cut the kernals off the ears of corn and add to the hot skillet. Saute for a few minutes or until tender; set aside to cool. Mix together all of the dressing ingredients and refrigerate until ready to use.

When the pasta is cool and dry, add the cooked corn, Feta cheese, grated Parmesan, chopped green onions, chopped cilantro and diced avocado. Add the dressing and fold all of the ingredients together until everything is coated with sauce. Season with salt and pepper, to taste. Garnish with more chili powder and serve. Serves: 4-6

Jenn's Notes: You could always use canned corn if you would like and skip the cooking part. I did not add avocado to my salad.

Slightly adapted from: Cinnamon Spice and Everything Nice