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Chicken, Corn, and Tomato Pasta Salad





Yields
Makes 6 main-course servings



Total Time
30 mins

A refreshing option for dinner on a hot summer night. Prep and Cook Time: about 30 minutes. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.

Chicken, Corn, and Tomato Pasta Salad




Photo: Sunset
 8 ounces orzo pasta
 1 1/2 cups part-skim ricotta cheese
 1 cup light sour cream
 2 teaspoons lemon zest (from about 1 lemon)
 1/4 cup fresh lemon juice
  About 1 tsp. salt
  About 1/2 tsp. freshly ground black pepper
 3/4 cup fresh corn kernels (sliced from 2 ears of corn)
 1/2 medium red onion, finely diced, rinsed, and thoroughly dried (about 3/4 cup)
 2 cups shredded cooked chicken (light and dark meat)
 1 1/2 cups halved grape tomatoes
 1/2 cup thinly sliced basil leaves
Step 1
1

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).

Step 2
2

In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.

Step 3
3

In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories400
% Daily Value *
Total Fat 12g16%

Saturated Fat 6.1g31%
Cholesterol 74mg25%
Sodium 681mg30%
Total Carbohydrate 43g16%

Dietary Fiber 2.7g10%
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.