Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the Trader Joe's Orzo Italian Pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside.

   ⏱️ 10 min

   
2. 2

   While the pasta cooks, prepare the other ingredients. Halve the Campari Tomatoes and drain the Trader Joe's Fresh Mozzarella Pearls.

   ⏱️ 5 min

   
3. 3

   In a large mixing bowl, combine the cooled orzo, halved Campari Tomatoes, and drained Trader Joe's Fresh Mozzarella Pearls.

   ⏱️ 2 min

   
4. 4

   In a small bowl, whisk together the Trader Joe's Organic Roasted Red Pepper and Almond Pesto Sauce, Trader Joe's Balsamic Glaze, Trader Joe's Greek Extra Virgin Olive Oil, salt, and black pepper until well combined.

   ⏱️ 3 min

   
5. 5

   Pour the dressing over the pasta mixture and toss gently to ensure all ingredients are evenly coated. Stir in the chopped fresh basil.

   ⏱️ 2 min

   
6. 6

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This is crucial for a cold pasta salad on a hot day!

   ⏱️ 30 min

   
7. 7

   Before serving, give the pasta salad another gentle toss. Taste and adjust seasoning if necessary. Serve chilled.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)