Spring Season Salad

Spring Season Salad
This pasta salad is so easy you won't believe it. It's hearty enough to stand on its own for dinner or can easily be added to a summer supper as a side dish. I will usually make a big batch of this and then we eat it for lunches throughout the week. Although it's usually gone by day 2 these days. It's perfect for a busy weeknight when everyone is eating at different times as it can be served hot, warm or the way I like it most, straight out of the fridge. That's why I call it Spring Season Salad. Any guesses what sport we play? :)
Orechiette itallian for "little ears", chicken, fresh corn and basil all tossed together in a creamy ranch sauce...that's right, you read that right... I said RANCH! Homemade ranch is the best but in a pinch you could easily use bottled. Seriously. Try this. You will love it as will everyone you decide to share it with.
Any little pasta will work. You could even break up spaghetti and use that. My favorites to use are little shells and the orechiette because the corn gets stuck in the little crevices of the pasta and you get some in every bite. Yum. Ok. Now go. Make this. Now.
Spring Season Salad
1 pkg orechiette or small shells pasta
1 lb. frozen corn, defrosted or
 3 ears fresh, off the cob
2 chicken breast, cooked and diced
3 Tbsp fresh basil or parsley,chopped
1 recipe prepared Hidden Valley Ranch dressing.
Salt & Pepper
In a lg. pot bring water to a boil for pasta.
 Finish preparing other ingredients. When water comes to a boil, add a good amount of salt (about 2 Tbs) and pasta. Stir. Follow package instructions on time. If using fresh corn, add corn to pasta water for the last minute of cooking time.  When done, drain pasta well. Pour into a large bowl. Add prepared dressing and season with salt & pepper. Add chicken and corn( if not using fresh), mix well so that everything gets an even coating of dressing. Add fresh herbs. Taste for seasoning and adjust. Easy Peasy. :)