Bring a large pot of water to a boil. Add the pasta and cook for about 9-11 minutes, stirring occasionally.

While the pasta is cooking, chop cherry tomatoes into quarters. Slice the cucumber in half lengthwise and cut into thin pieces. Drain and rinse the corn. Using your hands, crumble the feta cheese.

Make the dressing. In a bowl or glass cup with a lid, add olive oil, lime juice, maple syrup, chives, parsley, salt and pepper. Set aside.

When the pasta is done cooking, drain and rinse. Add the cooked pasta to a large bowl (if you have time, set the pasta in the fridge for 20 minutes to let cool first).

Add tomatoes, cucumber, corn and crumbled feta to the bowl. Pour dressing on top and toss to combine.