Howard L. Puckett
6 servings (serving size: 1 1/3 cups)

Use fresh summer corn in this southwestern chicken pasta salad for a sweet and juicy addition. If your corn is a bit past its prime, boil it for two minutes.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.

Step 2

Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Ratings & Reviews

cjc2472's Review

August 08, 2011
This salad makes a light, tasty lunch that's pretty easy to put together, especially if you have some of the ingredients on hand. I made a couple of changes: I was feeding it to kids, so instead of the tablespoon of chopped chipotle chilis (which can have a lot of kick), I just used a couple of teaspoons of the adobo sauce and added a teaspoon of ground cumin. I also added about 1/4 cup of chopped cilantro because I had it in the fridge. I will definitely make this salad again!

nice and light

October 28, 2015
baked chicken breasts with lemon pepper.  didn't have orange juice so used lime j and chicken broth.  after sticking a fingertip in the adobo sauce, i decided i wouldn't be using it !! topped with cheese as i was serving.  husband really liked.  

daneanp's Review

October 28, 2014
Yummy! I will make this often. Would be great for a potluck or to take to a summer BBQ.

emilynich's Review

September 29, 2014
This is a staple in our house. I double the recipe and enjoy eating this for lunch through the week, and my daughter enjoys it as an after school snack. I make it with whole grain pasta, and I use OJ concentrate when making the dressing to boost the flavor a bit (Plus no one in the house are OJ drinkers, so it keeps nicely in the freezer - that's how often I make this recipe!) With Costco's cooked chicken stocked in the freezer, all I need is a red bell pepper and I have the other ingredients in the pantry or freezer!

hollyjoyjoyjoy's Review

April 12, 2014

sukeedog's Review

September 01, 2013

akcooks's Review

July 17, 2013
I love bringing this pasta salad to picnics and potlucks. It has a little kick with the chipotle peppers but balances out with the fresh corn. A keeper in my house

lovetobake11's Review

July 16, 2013

lalutt05's Review

January 13, 2013
I really enjoyed how light this pasta was. Will be great for this summer.

scp5421's Review

March 20, 2012
Note - this review comes from a former Texan. I like my food deep fried and smothered in gravy. Ranch for dipping? Yes, please. I do not consider myself someone who likes low-cal recipes. That being said, this pasta is amazing. You can definitely eat it cold, as pasta salad, but it works warm as a main entree, too. I didn't change much - I just subbed frozen corn for fresh since it's not in season at the moment, and used extra chiles since I like things spicy. Honestly, I think next time I'll eliminate the cheddar since there is more than enough flavor from the chiles and veggies. Thank you so much for this recipe!