Chicken, Corn, and Tomato Pasta Salad

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.

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

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

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

Step 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

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

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.

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Chicken, Corn, and Tomato Pasta Salad