Tex-Mex Pasta Salad

• portions: 1 serving
• temps total: 15 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 403 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 0 g
• Cholestérol: 14 mg
• Sodium: 520 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 15 g
• Sucres Totaux: 14 g
• Protéines: 24 g