Chicken, Corn, and Tomato Pasta Salad

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


Makes 6 main-course servings
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 400
Caloriesfromfat 27 %
Protein 30 g
Fat 12 g
Satfat 6.1 g
Carbohydrate 43 g
Fiber 2.7 g
Sodium 681 mg
Cholesterol 74 mg


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


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).

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

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.

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

July 2008
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