This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Cooking Light, but all my opinions are my own. #pmedia #BTSatSafeway http://cmp.ly/3/8vNxcO
A few days ago I had a fellow blogger over for a quick photo lesson. As we were chatting away and snapping picture after picture she asked,
“How do you get inspiration for what recipes to make?”
Well that’s easy! I’m a recipe magazine hoarder… It’s a sad addiction that started a long time ago. Cooking Light magazine happens to be one of my all time favorites when it comes time to plan our weekly menu. Especially when it comes time for back to school food! They have some great original ideas that always work with the latest produce selections! Their latest issue, Cooking Light Super Easy Recipe Shortcuts, had so many great fast & fresh brown-bag recipes. I knew there was no way I could pass up the opportunity to test some out. I hurried into the closest Safeway to snatch up my copy and pick up the ingredients!
This pasta was so quick to throw together. I would have never thought to add ricotta and lemon. SO yummy, and great to pack up for work, school, picnics, or any other outing you might have planned. I love the pops of color you get with the tomato and basil. I’m was pleasantly surprised at the amazing quality of my produce found at Safeway! Now if they would only build one close to my house!
There are so many other great recipes in my copy of Cooking Light Super Easy Recipe Shortcuts that I want to try out. The top of my list would have to be either the mini tomato parmesan tarts or the sausage spinach rice bowl! All of them sound amazing! Stop in and grab a copy for yourself so you can see those recipes and many more. Safeway even has a $3 off coupon located in their Just For U portal! Score! But hurry up! It expires on August 30.
Chicken, Corn, and Tomato Pasta Salad
- 8 ounces orzo pasta
- 1 1/2 C. part-skim ricotta cheese
- 1 C. light sour cream
- 2 tsp. lemon zest from about 1 lemon
- 1/4 C. fresh lemon juice
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3/4 C. 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 C. shredded cooked chicken light and dark meat
- 1 1/2 C. halved grape tomatoes
- 1/2 C. thinly sliced basil leaves
Bring a large pot of water to a boil. Add the pasta and cook until tender, 9-12 minutes. Drain and rinse under cold water until completely cool.
In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.
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.