Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

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From: Diabetic Living Magazine, Summer 2019

A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.

Ingredients 1 serving

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  • 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

Preparation

  • Prep

  • Ready In

  1. Whisk salsa and yogurt in a small bowl. Set aside.
  2. 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.

Nutrition information

  • Serving size: 3 cups
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (295% daily value), Vitamin A (102% dv), Folate (90% dv), Iron (22% dv), Calcium (21% dv)
  • Carbohydrate Servings:

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