Chicken, Corn, and Tomato Pasta Salad

Chicken, Corn, and Tomato Pasta Salad
Photo by Sunset


  • 1 ½ cups halved grape tomatoes
  • ½ cup thinly sliced basil leaves
  • 2 teaspoons lemon zest (from about 1 lemon)
  • 2 cups shredded cooked chicken (light and dark meat)
  • About 1 tsp. salt
  • ¼ cup fresh lemon juice
  • About ½ tsp. freshly ground black pepper
  • + 5 more ingredients
    • 1 ½ cups part-skim ricotta cheese
    • ½ medium red onion, finely diced, rinsed, and thoroughly dried (about 3/4 cup)
    • ¾ cup fresh corn kernels (sliced from 2 ears of corn)
    • 1 cup light sour cream
    • 8 ounces orzo pasta

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. s...

View full recipe at My Recipes


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