Southwestern Chicken Pasta Salad

• 1/2 pound uncooked penne rigate
• 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
• 1 cup fresh corn kernels
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup sliced green onions
• 1/2 cup diced red bell pepper
• 1/2 cup chopped plum tomato (about 2 tomatoes)
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 tablespoon chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon salt

1. Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
2. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

penne rigate, skinless, fresh corn kernels, cheddar cheese, green onions, red bell pepper, tomato, orange juice, lime juice, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/southwestern-chicken-pasta-salad-50154640 (may not work)