Nutrition per serving may change if servings are adjusted.
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
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.
Tip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere. To toast: Set a small pan over medium heat and add pepitas. Cook, stirring frequently, until lightly browned, about 1 to 2 minutes.
To make ahead: Cook pasta up to 1 day ahead and refrigerate.
403 calories;13 g fat(3 g sat); 15 g fiber; 51 g carbohydrates; 24 g protein; 358 mcg folate; 14 mg cholesterol; 14 g sugars; 0 g added sugars; 5,079 IU vitamin A; 177 mg vitamin C; 213 mg calcium; 4 mg iron; 520 mg sodium; 1,229 mg potassium
Vitamin C (295% daily value), Vitamin A (102% dv), Folate (90% dv), Iron (22% dv), Calcium (21% dv)