I took this salad to Crystal beach the other day. I got it from Cooking light, a nice fun summer salad to take on the go!
1/2 pound uncooked penne rigate
2 cups shredded Chicken(seasoned with parsley,lemon,garlic,thyme)
1 cup fresh corn kernels
3/4 cup shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt
Cook pasta according to package directions. Drain and place in a large bowl. Add Chicken and next 5 ingredients (through tomato); toss well to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.