A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
