Name: Tex-Mex Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 tablespoon tomatillo salsa; 1 tablespoon low-fat plain Greek yogurt; 1 cup cherry tomatoes, halved; 0.75 cup chopped red bell pepper; 0.75 cup frozen shelled edamame (4 oz.), cooked according to package directions, drained and cooled; 0.5 cup cooked orzo, preferably whole-wheat, cooled; 0.25 cup chopped red onion; 2 tablespoons shredded pepper Jack cheese; 0.125 teaspoon salt; 0.125 teaspoon ground pepper; Hot sauce, to taste; 1 tablespoon toasted pepitas (see Tip); Lime wedge, for serving

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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