If you’re on the lookout for a vibrant, flavorful dish that’s as delightful to the eye as it is to the palate, this Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe is an absolute must-try. Combining tender orzo with juicy cherry tomatoes, briny artichokes, tangy Kalamata olives, and succulent chicken, it’s a refreshing salad that bursts with Mediterranean-inspired goodness. The tangy dressing and the mix of textures make this salad a crowd-pleaser perfect for warm days, potlucks, or anytime you need something that feels light yet satisfying.
Ingredients You’ll Need
Gathering the right ingredients is your first joyful step toward making this dish unforgettable. Each one plays a key role, from bringing vibrant color and texture to contributing bright, tangy flavors that complement one another beautifully.
- 1 lb orzo pasta: The small, rice-shaped pasta that forms the hearty base of this salad, offering a tender chewiness that’s perfect for soaking up all the dressing.
- 2 cups cherry tomatoes, halved: These add bursts of sweet juiciness and vibrant red pops that brighten the salad’s appearance.
- 14 oz artichoke hearts, canned, drained and chopped: Offering a subtle tang and soft texture, they add complexity and a little Mediterranean flair.
- 2/3 cup Kalamata olives, pitted and chopped: Saltiness and a slight smokiness come from these olives, which perfectly balance the sweetness of the tomatoes and Craisins.
- 2/3 cup dried Craisins: These dried cranberries add a chewy texture and a sweet-tart contrast that livens up the salad.
- 1 1/2 Tablespoons capers: These tiny flavor bombs offer a briny punch that brightens every bite.
- 3 cups cooked chicken, chopped: Providing protein and a satisfying heartiness, the chicken turns this salad into a complete meal.
- 1 cup olive oil: A rich and fruity base for the dressing that ties all ingredients together.
- 1/3 cup tarragon vinegar*: Adds a subtle herbaceous tang that plays beautifully with the fresh tarragon and lemon juice.
- 3 Tablespoons fresh tarragon, chopped: This aromatic herb gives the salad a fresh, distinctive flavor that makes it stand out.
- 1 ½ Tablespoons fresh lemon juice: Brightens the dressing and balances the richness of the olive oil.
- 1 ½ Tablespoons Dijon mustard: Adds a gentle kick and helps emulsify the dressing perfectly.
How to Make Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook it according to the package instructions until al dente—it should be tender but still have a slight bite to it. Drain the orzo thoroughly and set it aside to cool completely, so it won’t wilt the fresh ingredients later in the salad.
Step 2: Prepare the Dressing
In a medium-sized mixing bowl, whisk together the olive oil, tarragon vinegar (or white wine vinegar if preferred), fresh chopped tarragon, fresh lemon juice, and Dijon mustard. Whisk until the mixture is fully combined and emulsified, creating a smooth, flavorful dressing that will coat every grain of pasta and each hearty addition perfectly.
Step 3: Toss the Salad
Place the cooled orzo in a large bowl and pour the dressing over it. Gently stir to make sure every bit of orzo is beautifully coated with the tangy dressing. This step ensures each bite bursts with balanced flavor.
Step 4: Add Remaining Ingredients
Now for the fun part—fold in the halved cherry tomatoes, chopped artichoke hearts, Kalamata olives, dried Craisins, capers, and cooked chopped chicken. Be gentle but thorough, mixing so all these vibrant ingredients are evenly distributed, creating a colorful, appetizing medley.
Step 5: Season & Serve
Finally, taste the salad and adjust seasoning with salt and freshly cracked black pepper as needed. You can serve this salad immediately for the freshest flavor, or cover and refrigerate it until you’re ready. This allows the flavors to marry beautifully, making it even more delicious.
How to Serve Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or extra tarragon adds a lovely fragrance and fresh green contrast on top. For an extra special touch, shaved Parmesan or crumbled feta cheese makes a wonderful garnish that complements the tangy flavors beautifully.
Side Dishes
This orzo salad shines on its own, but it pairs wonderfully with grilled vegetables, warm pita bread, or a crisp green salad for a full Mediterranean-inspired meal. It’s also excellent alongside light seafood dishes, offering balance and satisfying textures.
Creative Ways to Present
Serve this salad in clear glass bowls to showcase its vibrant colors, or stuff it into pita pockets for a portable, delicious lunch option. You can also use it as a bed beneath seared scallops or grilled chicken breasts for a stunning dinner presentation that’s both casual and elegant.
Make Ahead and Storage
Storing Leftovers
After enjoying your salad, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. Mix gently before serving again since the dressing may settle and ingredients can shift during storage.
Freezing
This salad isn’t ideal for freezing because the fresh veggies and chicken can lose their texture when thawed. For best results, enjoy your Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe fresh or refrigerated.
Reheating
Since this is a cold pasta salad, it’s best served chilled and not reheated. If you want to warm the chicken separately, do so gently and add it cold to the salad just before serving to keep the bright flavors intact.
FAQs
Can I use another type of vinegar instead of tarragon vinegar?
Absolutely! If you don’t have tarragon vinegar, white wine vinegar or champagne vinegar makes a great substitute and will still complement the fresh tarragon and lemon juice beautifully.
Is it possible to make this salad vegetarian?
Yes! Simply omit the chicken and amp up the protein with some cooked chickpeas or feta cheese for a satisfying vegetarian version that retains all the delicious Mediterranean flavors.
What kind of chicken is best for this recipe?
Grilled or roasted chicken works wonderfully here because it adds a smoky, savory element. Leftover cooked chicken from your favorite recipe also fits perfectly into this salad.
Can I prepare this salad in advance?
Definitely. Prepare the orzo and dressing first, then mix all ingredients just before serving or a few hours ahead. This allows flavors to blend and makes it a perfect make-ahead dish for gatherings.
How do I keep the salad from becoming soggy?
Ensure the orzo is fully cooled after cooking and the salad is covered tightly in the fridge. Adding some ingredients like tomatoes closer to serving time also helps maintain a fresh texture and prevents excess moisture.
Final Thoughts
This Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s simple to prepare yet packed with vibrant, layered flavors and so many textures that every forkful is exciting. Whether you’re feeding family, impressing friends, or just treating yourself, this salad is bound to become a cherished favorite. I can’t wait for you to make it and fall in love with it the same way I have!
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Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Description
A vibrant and flavorful Orzo Pasta Salad packed with juicy cherry tomatoes, artichoke hearts, Kalamata olives, dried Craisins, capers, and tender cooked chicken, all tossed in a tangy tarragon vinaigrette. Perfect for quick lunches or a light dinner, this salad combines fresh herbs and zesty mustard to create a delightful and refreshing meal in just 20 minutes.
Ingredients
Pasta
- 1 lb orzo pasta
Vegetables & Fruits
- 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
Protein
- 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 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.
- 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
- Allow the orzo to cool completely before tossing with the dressing to prevent wilting the fresh ingredients.
- Use tarragon vinegar for a more authentic flavor, but white wine vinegar can be a substitute.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Add fresh herbs like parsley or basil for extra freshness if desired.
- To make this recipe vegetarian, omit the cooked chicken or substitute with chickpeas.
