Chicken, Corn, and Tomato Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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