Chicken, Corn and Tomato Pasta Salad

Mmmm...filling and yummy!



(Serves 6)

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)
• 2 cups shredded cooked chicken (light and dark meat)
• 1 1/2 cups halved grape tomatoes
• 1/2 cup thinly sliced basil leaves

Preparation

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, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.

Recipe courtesy of Find.myrecipes.com.