Ingredients
Orzo Pasta
- 16 oz Trader Joe’s Orzo Pasta
Dressing
- 7 oz Trader Joe’s Vegan Kale Cashew, and Basil Pesto
- ½ cup Trader Joe’s Green Goddess Salad Dressing
Mix-ins
- 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 (optional)
- Black pepper (to taste)
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 the orzo and rinse it thoroughly with cold water until fully chilled. This step prevents clumping and controls how much dressing the pasta absorbs.
- Make the dressing: In a large serving bowl, whisk together the vegan kale cashew basil pesto and the Green Goddess salad dressing until smooth and well combined.
- Coat the pasta: Add the chilled orzo to the bowl with the dressing. Add the marinated fresh mozzarella pearls along with about 2 tablespoons of the oil from the mozzarella container. Toss everything until the pasta is evenly coated with the dressing and the cheese is well distributed.
- Fold in the mix-ins: Gently add the halved minzano tomatoes and baby arugula to the pasta mixture. Toss gently so the arugula softens slightly and integrates into the dressing without bruising.
- Finish and serve: Just before serving, fold in the roughly chopped roasted Marcona almonds to keep them crisp. Drizzle the salad with balsamic glaze and finish with freshly ground black pepper if desired. Serve immediately or chill until ready to serve.
Notes
- Rinsing the orzo with cold water after cooking prevents it from becoming sticky and ensures the dressing coats it evenly.
- Add the almonds at the last moment to keep their crunchiness intact.
- You can substitute fresh mozzarella pearls with another cheese or omit for a vegan version if using vegan pesto and dressing.
- Feel free to add extra veggies like cucumbers or bell peppers for added crunch and color.
- This salad can be prepared ahead of time; just keep the almonds separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
