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Trader Joe’s Salad (No Robot Vibes, I Promise)

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A vibrant, no-cook(ish) dish blending Trader Joe’s favorites – chewy orzo, peppery greens, and tangy bruschetta sauce. Perfect for picnics, potlucks, or meal prep.

Ingredients

Scale

  • 1 cup dried orzo (sub: quinoa)

  • 5 oz baby arugula (roughly chopped)

  • 9 oz Trader Joe’s bruschetta sauce (drained)

  • ¾ cup corn (thawed frozen or canned)

  • ½ cup dried cranberries

  • ⅔ cup roasted pumpkin seeds (sub: sunflower seeds)

  • ¾ cup shredded quattro formaggio (sub: feta)

  • ⅓ cup Parmesan ranch dressing

Instructions

  1.  in salted boiling water for 9 minutes. Drain, rinse with cold water, and spread on a tray to cool.

  2.  (if raw) in a dry skillet over medium heat for 2-3 minutes until fragrant.

  3.  cooled orzo, arugula, drained bruschetta sauce, corn, cranberries, ½ cup cheese, and ½ cup seeds in a large bowl.

  4.  with ranch dressing – start with half, add more to taste.

  5.  with remaining cheese and seeds. Serve immediately.

Notes

  • Pair with grilled lemon chicken or crusty bread.

  • Scoop into lettuce cups for low-carb lunches.

  • Drain bruschetta sauce thoroughly to prevent soggy greens.

  • Soak cranberries in warm water for 5 mins for juicier bursts.

  • Undressed salad keeps 3 days refrigerated.

  • Dressed leftovers lose crunch but taste great next day.

Adapted from Trader Joe’s pantry hacks – because good food shouldn’t require a chef’s hat. 🥗

Find it online: https://supersnacktime.com/trader-joes-salad/