Chicken, Corn, and Tomato Pasta Salad Recipe – Sunset Magazine

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)
• 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