Begin by bringing a large pot of salted water to a boil. Add 8 oz of fusilli or penne pasta and cook according to the package instructions, typically around 8-10 minutes, until al dente. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta is cooling, chop your vegetables. Dice 1 red bell pepper, 1 small red onion, and halve 1 cup of cherry tomatoes. Cut fresh corn from the cob to yield about 2 cups. Gather your fresh cilantro and chop it finely. Set all the vegetables aside in a large mixing bowl.

Once the pasta is cool, add it to the bowl with the chopped vegetables. Gently fold in 1/4 cup of crumbled feta, if desired. Ensure all ingredients are well blended.

In a smaller bowl, combine 1/4 cup of olive oil with 2 tablespoons of lime juice. Season with a pinch of salt and pepper to taste. Whisk until emulsified.

Pour the prepared dressing over the pasta and vegetable mixture. Gently toss the salad until the dressing is evenly distributed.

Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a final gentle toss and taste for seasoning, adjusting with more salt or pepper as needed. Optionally, sprinkle additional cilantro or feta on top.