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Cook the pasta in heavily salted water following pack instructions. Drain, drizzle in 1 tsp olive oil and set aside.
Heat the remaining oil in a cast-iron skillet or frying pan over a high heat. Fry the sweetcorn with ½ tsp salt for 7-10 mins until slightly charred, then remove from the heat and set aside to cool, about 15 mins.
Reserve a handful of corn to serve, and tip the rest into a large serving bowl along with the cooked pasta, spring onions and most of the coriander. Crumble in the the feta, reserving a handful to serve, and mix well to combine.
To make the dressing, combine the mayonnaise, lime juice, chilli powder and ½ tsp salt in a small bowl. Pour all over the pasta salad and toss well until everything is evenly coated. Scatter over the remaining feta, corn, coriander and an extra pinch of chilli.