Description
A vibrant and flavorful Orzo Pasta Salad featuring tender orzo pasta tossed with a zesty tarragon vinaigrette, juicy cherry tomatoes, artichoke hearts, Kalamata olives, sweet dried Craisins, briny capers, and savory cooked chicken. This quick and easy salad is perfect for a light lunch or as a side dish for summer gatherings.
Ingredients
Scale
Salad
- 1 lb orzo pasta
- 2 cups cherry tomatoes, halved
- 14 oz canned artichoke hearts, 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, 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
- Make sure the orzo is completely cooled before adding the dressing to prevent it from becoming soggy.
- Tarragon vinegar can be substituted with white wine vinegar if unavailable.
- This salad can be served chilled or at room temperature.
- For a vegetarian version, omit the cooked chicken and add extra vegetables like cucumber or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
