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Chicken, Corn, and Tomato Pasta Salad

Photo: Sunset
Total time 30 mins
Yield Makes 6 main-course servings
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

Nutrition 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

How to Make It

  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.

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