A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
Ingredients
1 tablespoon tomatillo salsa
1 tablespoon low-fat plain greek yogurt
1 cup cherry tomatoes, halved
¾ cup chopped red bell pepper
¾ cup frozen shelled edamame (4 oz.), cooked according to package directions, drained and cooled
½ cup cooked orzo, preferably whole-wheat, cooled
¼ cup chopped red onion
2 tablespoons shredded pepper jack cheese
⅛ teaspoon salt
⅛ teaspoon ground pepper
hot sauce, to taste
1 tablespoon toasted pepitas (see tip)
lime wedge, for serving
Directions
Whisk salsa and yogurt in a small bowl. Set aside.
Combine tomatoes, bell pepper, edamame, orzo, onion, and cheese in a bowl. Add salt, pepper, and the salsa dressing; toss to combine. Season with hot sauce to taste, sprinkle with pepitas, and serve with lime wedge, if desired.
