Punched-up Pasta Salad

8 ounce block feta cheese, finely crumbled 1/4 cup extra-virgin olive oilZest of 1 lemon 1/3 cup thinly sliced sun-dried tomatoes 1/4 cup cider vinegar8 ounces pasta spirals2 ears corn1 small red onion, diced2 stalks celery, finely chopped2 cups cherry or grape tomatoes, halved1 green apple, peeled, cored and diced2 tablespoons fresh oregano leavesSalt and freshly ground black pepperIn a medium bowl combine the feta cheese, olive oil, lemon zest, sun-dried tomatoes and vinegar. Toss well and set aside.Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions.Once the pasta has cooked, drain and rinse under cold water until cool. Let the pasta stand in the colander 5 minutes to drain any excess water. Toss the pasta once or twice during this time.While the pasta cooks and drains, prepare the corn. To remove the kernels from the corn, start by removing the husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn. Discard the cobs.When the pasta is ready, transfer it to a large bowl. Add the feta cheese mixture and toss well. Add the corn, red onion, celery, tomatoes, apple and oregano. Toss well, then season to taste with salt and pepper.Serves six to eight.