I delete some ingredients depending on the family members tastes. I have also added rotisserie chicken. I use frozen corn. Recipe from the local paper. Original notes on recipe: Spirals are best for this sort of salad, as their shape is perfect for trapping the dressing and other ingredients that give this dish its punch. It's also important to allow the pasta to drain. The pasta should be dry and a bit tacky or starchy when it is combined with the other ingredients, this helps the other flavours adhere to it. For the dressing, oil and vinegar are obvious. Lemon zest adds a wake-you-up freshness and oil-packed sun-dried tomatoes contribute a savoury taste. But perhaps most important to the dressing is crumbled feta cheese. Not only does this salty, assertive cheese contribute lots of flavour, its dry texture also serves as sponge for the other flavours in the dressing. This is why the dressing is made first. This recipe calls for fresh corn kernels cut from the cob. Though (only slightly) more labour- intensive than using canned or frozen, the taste is sufficiently superior to make it worth the effort. Diced green apple provides a fantastic tart flavour that goes so well with the feta cheese plus a satisfying crunch.