A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors. Source: Diabetic Living Magazine, Summer 2019

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

403 calories; 13.4 g total fat; 3.4 g saturated fat; 14 mg cholesterol; 520 mg sodium. 1229 mg potassium; 50.6 g carbohydrates; 15.4 g fiber; 14 g sugar; 24 g protein; 5079 IU vitamin a iu; 177 mg vitamin c; 358 mcg folate; 213 mg calcium; 4 mg iron; 134 mg magnesium;