Ingredients

• 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

• Lime wedge, for serving