Lunch
Tex-Mex Pasta Salad
A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
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.
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