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

Source: Diabetic Living Magazine, Summer 2019


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

3 cups
403 calories; protein 24g; carbohydrates 50.6g; dietary fiber 15.4g; sugars 13.9g; fat 13.4g; saturated fat 3.4g; cholesterol 13.9mg; vitamin a iu 5078.8IU; vitamin c 177.1mg; folate 358.2mcg; calcium 212.7mg; iron 3.7mg; magnesium 133.9mg; potassium 1229.3mg; sodium 520.2mg.