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

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