Description
This vibrant Orzo Pasta Salad combines al dente orzo with juicy cherry tomatoes, tangy artichoke hearts, briny Kalamata olives, sweet dried Craisins, and tender cooked chicken. Tossed in a flavorful homemade dressing made of olive oil, tarragon vinegar, lemon juice, and Dijon mustard, this salad is perfect for a quick lunch or a light dinner. Packed with fresh herbs and bold flavors, it’s a delightful Mediterranean-inspired dish that can be served immediately or chilled for later.
Ingredients
Scale
Salad
- 1 lb orzo pasta
- 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 (can substitute white wine vinegar)
- 3 Tablespoons fresh tarragon, chopped
- 1 ½ Tablespoons fresh lemon juice
- 1 ½ 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, forming a flavorful dressing.
- 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 with the dressing.
- Add Remaining Ingredients: Gently fold in the halved cherry tomatoes, chopped artichoke hearts, chopped Kalamata olives, dried Craisins, capers, and cooked chopped chicken. Mix thoroughly so all ingredients are evenly distributed throughout the salad.
- Season & Serve: Taste the salad and season with salt and freshly cracked black pepper as desired. Serve the salad immediately, or cover and refrigerate until ready to eat for a chilled, refreshing option.
Notes
- This salad can be served cold or at room temperature, making it perfect for make-ahead meals or potlucks.
- If you want to make the dish vegetarian, simply omit the chicken or substitute it with chickpeas or grilled tofu.
- For added crunch, consider tossing in some toasted pine nuts or slivered almonds.
- Use fresh tarragon for best flavor, but dried tarragon can be used in a pinch, reducing the quantity slightly.
- The salad tastes even better after it has rested for an hour allowing flavors to meld.
