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Mexican Street Corn Pasta Salad
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If you're turning over a leaf and trying to add more vegetables into your diet, this is a great little recipe that makes a large amount, and keeps well for a few days in the fridge.

Dressing:

2 tbsp finely chopped jalapeno
1/4 cup mayonnaise
8 oz uncooked rotini
1 1/2 - 2 cups frozen corn
1 red pepper, chopped
2 green onions, chopped
1 small jalapeno, seeded and chopped
3 tbsp shredded Parmesan
1/2 cup feta cheese crumbles
2 tbsp chopped fresh cilantro
salt and pepper (to taste)

Dressing:

1/3 cup mayonnaise
1/3 cup sour cream
1/2 - 1 tsp chili powder
2 tbsp lime juice

Cook rotini according to package directions. Drain and rinse with cold water.

Add remaining salad ingredients, and toss to mix evenly.

In a small bowl, combine the dressing ingredients. Add to the salad mixture and toss gently.

Cover and refrigerate until serving time.
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