This quick orzo salad uses a double green dressing to coat every piece of pasta in a creamy herb sauce without feeling heavy. It is a simple way to turn a few Trader Joe’s staples into a fresh, summer-ready dish.
Table of Contents
Reasons to Make This 30-Minute Trader Joe’s Orzo Pasta Salad Recipe
- Make-Ahead Friendly: You can chill this salad in the refrigerator before serving.
- Fast Preparation: Boiling the pasta takes less than ten minutes.
- Convenient Ingredients: Using store-bought dressing and pesto reduces the active cooking time.
- Fresh Flavors: Arugula and tomatoes provide brightness against the rich cheese.
Ingredients and Estimated Cost
Per Serving Cost: $2.43
Recipe Cost: $19.51
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Trader Joe’s Orzo Pasta creates the base of the salad. Its small shape allows every bite to pick up plenty of dressing, cheese, and vegetables. If needed, another small pasta shape, such as ditalini, can be substituted.
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Trader Joe’s Vegan Kale, Cashew, and Basil Pesto brings rich basil flavor with extra depth from kale and cashews. Traditional basil pesto works well if that is what you have available.
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Trader Joe’s Green Goddess Salad Dressing adds creaminess and a bright herb flavor. If you cannot find it, a creamy herb dressing or avocado green goddess dressing works nicely.
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Trader Joe’s Marinated Fresh Mozzarella Pearls provide creamy pockets of cheese throughout the salad. Fresh mozzarella, cut into small cubes, can be used instead.
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Trader Joe’s Heavenly Villagio Minzano Tomatoes add great tomato flavor. Cherry or grape tomatoes are a good substitute.
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Trader Joe’s Baby Arugula adds a peppery bite that balances the richness of the dressing. Baby spinach can be swapped in for a milder flavor.
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Trader Joe’s Roasted and Salted Marcona Almonds add crunch and buttery flavor. Toasted sliced almonds, pine nuts, or chopped pistachios can be used instead.
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Balsamic Glaze is optional, but adds a sweet finish that complements the mozzarella and tomatoes beautifully.
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Black Pepper provides a simple finishing touch that brightens all the flavors.
How To Make Summer Orzo Salad
Cook and chill the orzo, whisk together the pesto and Green Goddess dressing, then toss everything together with mozzarella, tomatoes, arugula, and almonds. Finish with balsamic glaze and black pepper before serving.
Let me show you how:
- Cook Pasta: Bring a large pot of salted water to a boil. Add the 16 ounces of orzo pasta. Cook for about 9 minutes until al dente. Drain the pasta and rinse it with cold water until fully chilled.
- Make Dressing: Whisk the 7 ounces of pesto and ½ cup of Green Goddess dressing together in a large serving bowl until smooth.
- Coat Pasta: Add the chilled orzo to the bowl. Add the 8 ounces of mozzarella pearls and about 2 Tablespoons of the oil from the container. Toss everything until the pasta is evenly coated.
- Mix Tomatoes: Add the 10 ounces of halved tomatoes and 2 cups of baby arugula.
- Toss Arugula: Toss the arugula carefully so it softens and blends into the dressing.
- Finish and Serve: Fold in the ½ cup of chopped almonds just before eating. Drizzle the salad with balsamic glaze and finish with black pepper. Serve immediately or chill until you are ready to eat.
Top Recipe Tips
- Chill the Orzo Completely: Warm pasta absorbs dressing quickly, which can make it heavy. Fully chilled orzo keeps the texture light and balanced.
- Save Some Mozzarella Marinade: The seasoned oil from the mozzarella container adds flavor without needing additional ingredients.
- Add the Almonds Last: Mix them in right before serving to keep their rich crunch intact.
Serving Suggestions
This salad pairs beautifully with:
For a heartier pasta salad, add shredded rotisserie chicken or chickpeas.
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30-Minute Trader Joe’s Orzo Pasta Salad
people
This Summer Orzo Salad with Trader Joe’s Green Goddess dressing is creamy, fresh, and packed with caprese flavor in every bite.
Equipment
- large pot
- colander
- Measuring cups & spoons
- Large serving bowl
- whisk
- Large spoon or spatula
- cutting board
- chef's knife
Ingredients
- 16 oz Trader Joe’s Orzo Pasta
- 7 oz Trader Joe’s Vegan Kale Cashew, and Basil Pesto
- ½ cup Trader Joe’s Green Goddess Salad Dressing
- 8 oz Trader Joe’s Marinated Fresh Mozzarella Pearls
- 10 oz Trader Joe’s Heavenly Villagio Minzano Tomatoes cut in half
- 2 cups Trader Joe’s Baby Arugula
- ½ cup Trader Joe’s Roasted and Salted Marcona Almonds roughly chopped
Garnish
- Balsamic glaze for drizzling if desired
- Black pepper
Instructions
Cook the orzo
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 9 minutes. Drain and rinse with cold water until fully chilled. This keeps the pasta from clumping and helps control how much dressing it absorbs.16 oz Trader Joe’s Orzo Pasta
Make the dressing
- In a large serving bowl, whisk together the pesto and the Green Goddess dressing until smooth.7 oz Trader Joe’s Vegan Kale, ½ cup Trader Joe’s Green Goddess Salad Dressing
Coat the pasta
- Add the chilled orzo to the bowl. Add the mozzarella pearls along with about 2 Tablespoons of the oil from the container. Toss until the pasta is evenly coated.8 oz Trader Joe’s Marinated Fresh Mozzarella Pearls
Fold in the mix-ins
- Add the tomatoes and arugula. Toss gently so the arugula softens slightly and blends into the dressing.10 oz Trader Joe’s Heavenly Villagio Minzano Tomatoes, 2 cups Trader Joe’s Baby Arugula
Finish and serve
- Fold in the chopped almonds just before serving so they stay crisp.½ cup Trader Joe’s Roasted and Salted Marcona Almonds
- Drizzle with balsamic glaze and finish with black pepper if desired.Balsamic glaze, Black pepper
- Serve or chill until ready to serve.
Notes
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Make Ahead: Prepare the salad up to 24 hours in advance. Hold the almonds until just before serving so they remain crisp.
Freezing: Freezing is not recommended. The fresh mozzarella, dressing, and arugula do not maintain their texture well after thawing.
Refreshing Leftovers: If the salad has absorbed some dressing after chilling, stir in a tablespoon or two of additional Green Goddess dressing before serving.
Nutrition
Serving: 1.25cups | Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 22mg | Sodium: 1747mg | Potassium: 386mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3084IU | Vitamin C: 29mg | Calcium: 248mg | Iron: 2mg
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Recipe FAQs
Can I make this salad ahead of time?
This is a great make-ahead recipe. I think the salad tastes even better after it has chilled in the fridge for a few hours, allowing the flavors to meld together.
Can I add protein to this salad?
Sure. Grilled chicken, shrimp, salmon, or chickpeas would all be delicious additions.
Is this salad served warm or cold?
Serve this salad cold or at room temperature.
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