30-Minute Trader Joe's Orzo Pasta Salad

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

A grey ceramic bowl filled with creamy green summer orzo salad featuring halved cherry tomatoes, mozzarella pearls, baby arugula, and a dark balsamic glaze.

30-Minute Trader Joe's Orzo Pasta Salad

This Summer Orzo Salad with Trader Joe’s Green Goddess dressing is creamy, fresh, and packed with caprese flavor in every bite.

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 386kcal

Author Jillian Wade

Cost $19.51

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

US Customary - Metric

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