Description
This creamy pasta salad is packed with tender chicken, sweet corn, and fresh basil, making it a perfect summer dish.
Ingredients
Scale
- 8 oz pasta (such as rotini or farfalle)
- 2 cups cooked chicken, shredded or diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, chicken, corn, red bell pepper, red onion, and basil.
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, basil, garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
For a lighter version, substitute Greek yogurt for sour cream and use low-fat mayonnaise.
Nutrition
- Calories: 415
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 34g
- Protein: 22g