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
Scale
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.
