Description
This Orzo Pasta Salad is a vibrant, Mediterranean-inspired dish featuring tender orzo pasta combined with cherry tomatoes, artichoke hearts, Kalamata olives, dried Craisins, capers, and cooked chicken. Tossed in a zesty tarragon vinaigrette, it’s a quick and refreshing salad perfect for lunch or a light dinner, ready in just 20 minutes.
Ingredients
Scale
Pasta
- 1 lb orzo pasta
Salad Ingredients
- 2 cups cherry tomatoes, halved
- 14 oz artichoke hearts, canned, drained and chopped
- 2/3 cup Kalamata olives, pitted and chopped
- 2/3 cup dried Craisins
- 1 1/2 tablespoons capers
- 3 cups cooked chicken, chopped
Dressing
- 1 cup olive oil
- 1/3 cup tarragon vinegar (or white wine vinegar)
- 3 tablespoons fresh tarragon, chopped
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain well and set aside to cool completely before assembling the salad.
- Prepare the Dressing: In a mixing bowl, whisk together the olive oil, tarragon vinegar (or white wine vinegar), chopped fresh tarragon, lemon juice, and Dijon mustard until fully combined and emulsified.
- Toss the Salad: In a large bowl, add the cooled orzo. Pour the dressing over the pasta and gently stir until the pasta is thoroughly coated.
- Add Remaining Ingredients: Gently fold in the cherry tomatoes, chopped artichoke hearts, Kalamata olives, dried Craisins, capers, and cooked chicken, mixing thoroughly so all ingredients are evenly distributed.
- Season & Serve: Taste and season with salt and freshly cracked black pepper as desired. Serve immediately or cover and refrigerate until ready to eat.
Notes
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- You can substitute turkey or ham for chicken to vary the protein.
- Use white wine vinegar if tarragon vinegar is unavailable.
- Ensure the orzo is cooled completely before tossing with dressing to prevent wilting the salad ingredients.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
