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


  1. 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.
  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.