1-Cook the 8 ounces of whole wheat pasta in salted boiling water until al dente, which usually takes 8-10 minutes. Drain it and rinse under cold water to cool it down quickly and stop the cooking process. While the pasta cooks, prepare your veggies by dicing the avocados, jalapeno, and slicing the green onions.

2-In a large bowl, combine the cooled pasta with 2 cups of corn, the drained black beans, halved cherry tomatoes, diced avocados, sliced green onions, diced jalapeno, and chopped cilantro. In another bowl, whisk together the dressing: 3/4 cup Greek yogurt, 2 tablespoons olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika.

3-Pour the dressing over the salad mixture and toss gently to coat everything evenly. Sprinkle on the 1/2 cup of crumbled feta cheese for that extra flavor. The salad can be served right away, but it’s even better after chilling for 2 hours in the fridge.