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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.

Sunset JULY 2008

  • Yield: Makes 6 main-course servings
  • Total: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 27%
  • Protein: 30g
  • Fat: 12g
  • Saturated fat: 6.1g
  • Carbohydrate: 43g
  • Fiber: 2.7g
  • Sodium: 681mg
  • Cholesterol: 74mg

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Chicken, Corn, and Tomato Pasta Salad Recipe