Chicken, Corn, and Tomato Pasta Salad

Ingredients

• 0.5 cup basil leaves thinly sliced
• 0.5 tsp pepper black freshly ground
• 0.8 cup corn kernels fresh sliced ( from 2 ears of corn)
• 1.5 cups grape tomatoes halved
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon zest (from 1 lemon)
• 8 ounces orzo pasta 
• 1.5 cups part-skim ricotta cheese 
• 1 tsp salt 
• 2 cups meat from a rotisserie chicken dark light shredded cooked ( and meat)
• 1 cup cup heavy whipping cream light sour

Equipment

• bowl
• whisk
• pot

Directions

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.
2. Drain and rinse thoroughly under cold water until completely cool (see Notes).
3. In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.
4. In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil.
5. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.