Corn, Feta and Chive Pasta Salad with Avocado Dressing

Boil a large pot of water. Salt the water and add the pasta. Cook according to package instructions for al dente, about 7 minutes. Use a slotted spoon to remove the pasta from the pot of water, put it in a colander to drain and allow it to cool to room temperature.

Add the corn to the pot of boiling water and boil until corn is cooked through, about 5-7 minutes. Remove corn from pot and allow it to cool. Place the first ear of corn upright in a large bowl and run a serrated or paring knife down each side, cutting off all the kernels. Repeat with the other ears of corn, keeping all of the kernels in the bowl. Add the diced tomato and the diced bell pepper into the bowl with the kernels and season with salt and pepper. Stir to combine.

Scoop the avocado meat into a food processor. Add the fresh lemon juice and season with salt and pepper. Pulse until the avocado is completely smooth and creamy.

Add the avocado dressing into a large bowl with the pasta. Stir and combine the cooled pasta and the avocado dressing. Add the corn mixture, the chopped chives and the crumbled feta. Stir again to combine and serve.