1-Start by cooking 8 ounces of whole wheat pasta until it’s al dente, which takes about 8-10 minutes drain it and rinse under cold water to keep it from getting mushy.

2-While the pasta cools, prepare your fresh veggies: dice 2 large avocados, halve 2 cups of cherry tomatoes, thinly slice 3 whole green onions, and dice 1 large jalapeno after coring and seeding it for that perfect kick.

3-Next, in a large bowl, combine the cooled pasta with 2 cups of corn, the drained and rinsed black beans from a 15-ounce can, your prepped veggies, 1/3 cup chopped cilantro, and 1/2 cup crumbled feta cheese.

4-For the dressing, mix 3/4 cup nonfat plain Greek yogurt with 2 tablespoons olive oil, the zest of 2 limes, 2 tablespoons freshly squeezed lime juice, 1 teaspoon hot sauce, 1/2 teaspoon salt, 1/2 teaspoon chili powder, and 1/4 teaspoon smoked paprika in a small bowl until it’s smooth and creamy.

5-Once ready, pour this dressing over your pasta mixture and toss everything gently to coat it evenly the result is a vibrant salad you can serve right away or chill for 2 hours to let the flavors meld.