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In a pot of boiling salted water, add pasta and cook per packet instructions. Refresh under cold running water and place into a large bowl.
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Place dressing ingredients into a blender jug and blitz until smooth.
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Coat the corn with ½ tbsp olive oil and cook in a cast iron pan until lightly charred. Cool slightly before slicing off the kernels and adding to the pasta with the shredded chicken.
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Finely dice cucumber and capsicums and add to the bowl.
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Add spring onion, olives, remaining olive oil and season with salt and pepper. Mix well.
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Spoon the salad into a serving bowl, drizzle with the dressing, crumble over the feta and garnish with basil and dill.
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Serve and enjoy with family and friends!
