Chicken, Corn, And Tomato Pasta Salad

• 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

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.

orzo pasta, ricotta cheese, light sour cream, lemon zest, lemon juice, salt, freshly ground black pepper, fresh corn kernels, red onion, chicken, halved grape tomatoes, basil

Taken from www.myrecipes.com/recipe/chicken-corn-tomato-pasta-salad (may not work)