Chicken, Corn, and Tomato Pasta Salad

Chicken, Corn, and Tomato Pasta Salad
Photo: Sunset
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.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 400Calories from Fat 27
% Daily Value *
Total Fat 12g19%
Saturated Fat 6.1g31%
Cholesterol 74mg25%
Sodium 681mg29%
Total Carbohydrate 43g15%
Dietary Fiber 2.7g11%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

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.

Ingredients

 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

Directions

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.

Chicken, Corn, and Tomato Pasta Salad
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