Punched-Up Pasta Salad - cooking recipe

Ingredients

8 ounces feta cheese, finely crumbled
1/4 cup extra virgin olive oil
1 lemon, zest of
1/3 cup thinly sliced sun-dried tomato
1/4 cup cider vinegar
8 ounces spiral shaped pasta
2 ears corn
1 small red onion, diced
2 stalks celery, finely chopped
2 cups cherries or 2 cups grape tomatoes, halved
green apple, peeled, cored and diced
2 tablespoons fresh oregano leaves
salt & freshly ground black pepper

Preparation

In a medium bowl, combine feta cheese, olive oil, lemon zest, sun-dried tomatoes and vinegar.
Toss well and set aside.
Bring a large saucepan of lightly salted water to a boil.
Add pasta and cook according to package directions.
Once pasta has cooked, drain and rinse under cold water until cool.
Let pasta stand in colander for 5 minutes to drain any excess water.
Toss pasta once or twice during this time.
While pasta drains, prepare corn.
To remove kernels from cob, start by removing husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn.
Discard cobs.
When pasta is ready, transfer it to a large bowl.
Add feta cheese mixture and toss well.
Add corn, red onion, celery, cherry tomatoes, apple and oregano.
Toss well, then season to taste with salt and pepper.