Pasta and noodles · 20 min
Creamy Corn Pasta Salad with Cucumber, Basil, Chives & Feta
- 20 min
- 2–6 servings
- 644 kcal / serving
Creamy corn pasta salad mixes tender rotini with crunchy cucumber, fragrant basil, and tangy feta in a mayo-based dressing. It comes together quickly for a simple weeknight meal with a bright, creamy bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small pkgchives
- ½ (4 oz) pkgcrumbled feta cheese
- 1English cucumber
- 1 small pkgfresh basil
- 2 cupsfrozen corn
- ½lemon
- 5 ozrotini pasta
- English cucumbers
- lemons
From the pantry: black pepper, mayonnaise, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small pkgchives
- 1English cucumber
- 1 small pkgfresh basil
- ½lemon
- English cucumbers
- lemons
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Frozen
- 2 cupsfrozen corn
Pantry & dry goods
- 5 ozrotini pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chives | 1 small pkg | 2 small pkgs | 3 small pkgs |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | 1 | 2 | 3 |
| fresh basil | 1 small pkg | 2 small pkgs | 3 small pkgs |
| frozen corn | 2 cups | 4 cups | 6 cups |
| lemon | ½ | 1 | 1 ½ |
| rotini pasta | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium pot of water to a boil, add salt, and drop in the pasta. Cook 8–10 minutes, stirring once or twice; add the corn in the last 3 minutes of cooking.
- Wash and dry the cucumbers and herbs while the pasta cooks.
- In a large bowl, squeeze the lemon to release its juice.
- Stir mayo and feta into the lemon juice, then season with salt and pepper to taste to form the dressing.
- Trim and dice one cucumber into small pieces and add to the dressing.
- Roughly tear the basil leaves, roll them tightly, and slice into thin ribbons; add to the bowl.
- Chop the chives into small pieces and mix into the dressing and vegetables.
- When the pasta and corn are done, drain well and rinse under cold water; add to the bowl with the dressing and vegetables, then toss to combine.
- Divide the salad into bowls and serve.
- Optional: Taste and adjust with a pinch more salt or pepper if needed.
Two tips
- Prep the cucumber and herbs ahead of time so you can assemble quickly on busy nights.
- If you have extra feta, sprinkle a little more on top, or loosen the dressing with a splash of lemon juice for a lighter version.
Nutrition per serving
- Calories
- 644 kcal
- Protein
- 20 g
- Carbs
- 90 g
- Fat
- 26 g
- Fiber
- 8 g
- Sodium
- 319 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.