1smallshallot, very thinly sliced (about 3 to 4 Tbsp.)
2ears of corn, grilled or seared (*see notes below for instructions)sub 1 cup frozen/thawed or canned corn
1pintcherry tomatoes, halved
1mediumavocado, peeled and cubed
1/2cupchopped fresh basil leaves
1 to 2handfulsbaby arugula(optional)
1/3cupfeta cheese, crumbled (sub goat cheese)
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta in a colander, and rinse with cold water.While the pasta boils, prepare dressing by combining mayonnaise, olive oil, lemon juice, vinegar, garlic powder, paprika, and 1/4 tsp. each of salt and black pepper in a bowl; whisk to combine. Stir in shallots and let sit at room temperature for at least 10 minutes.
Combine corn, tomatoes, avocado, and basil in a large bowl. Season with remaining 1/2 tsp. each of salt and black pepper, and gently toss to combine. Add cooked pasta, dressing, arugula (if using), and feta; toss again to evenly coat. Serve warm, chilled, or closer to room temperature.
*If using fresh ears of corn, you can either grill them on an outdoor grill, or give them a quick sear in a cast iron skillet.
Preheat grill or skillet to medium-high heat.
Remove husks and silk from corn. Brush each piece with olive oil.
Grill or sear corn for 10 to 12 minutes, turning occasionally, until kernels are lightly charred. Once cool enough to handle, cut corn kernels from cob.
To Make Ahead. Make the dressing and cook the pasta up to 1 day in advance. Toss together up to 4 hours before serving.To Store. Place leftover salad in an airtight storage container in the refrigerator for up to 3 days. When ready to eat, toss with a drizzle of olive oil to help rehydrate the noodles.