1-First Steps: Cooking and Prepping Cook the 8 ounces of whole wheat pasta until al dente, rinse it with cool water, and drain it well to stop the cooking process. While that’s happening, get your veggies ready by combining the 2 cups of corn, 1 (15-ounce) can of reduced sodium black beans, 2 cups of halved cherry tomatoes, 2 large avocados, 3 whole green onions, 1 large jalapeno, and 1/3 cup chopped cilantro in a large bowl. In a separate small bowl, mix up the dressing with 3/4 cup nonfat plain Greek yogurt, 2 tablespoons olive oil, zest of 2 limes plus 2 tablespoons lime juice, 1 teaspoon hot sauce, 1/2 teaspoon salt, 1/2 teaspoon chili powder, and 1/4 teaspoon smoked paprika, then adjust the seasoning to your liking.

2-Assembling and Serving: Once everything is prepped, toss the pasta with the veggies in the large bowl. Pour the dressing over the top and stir gently to coat all the ingredients evenly. Finish by sprinkling on the 1/2 cup crumbled feta cheese, and let the salad chill for about 2 hours or serve it right away for that fresh burst of flavor. For variations, try adding proteins like shrimp, beef, chicken, or plant-based sausage to mix things up and make it your own.