Chicken and Corn Pasta Salad with Turkey
Chicken and Corn Pasta Salad with Turkey is a delightful and refreshing dish that combines tender chicken, sweet corn, and flavorful turkey to create a satisfying meal perfect for any occasion. This vibrant pasta salad can be served warm or cold, making it an ideal choice for summer picnics, potlucks, or quick weeknight dinners. With its creamy dressing made from basil pesto and Greek yogurt, every bite bursts with flavor. Plus, it’s quick to prepare—ready in just 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 8 oz orecchiette pasta
- 1 lb skinless boneless chicken thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- salt and black pepper (to taste)
- 2 tablespoons olive oil
- ⅓ cup basil pesto
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 cup corn kernels (cooked)
- 1 red bell pepper (diced)
- fresh basil (chopped)
Instructions
- Cook the orecchiette pasta in salted boiling water until al dente. Drain and cool.
- Season chicken thighs with Italian seasoning and chili powder; cook in olive oil over medium heat until fully cooked. Slice into bite-sized pieces.
- In a bowl, whisk together basil pesto, Greek yogurt, mayonnaise, lime juice, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, corn, red bell pepper, fresh basil, and chicken. Add the dressing and toss until well coated.
- Adjust seasoning if needed and serve immediately or chill for up to two hours.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg