This Mediterranean-inspired Orzo Pasta Salad is a flavor-packed dish that combines tender orzo with juicy cherry tomatoes, artichoke hearts, olives, and protein-rich chicken, all tossed in a bright tarragon vinaigrette. It’s the perfect make-ahead meal for busy weeknights, potlucks, or meal prep for easy lunches. Ready in just 20 minutes, this versatile salad strikes the perfect balance between hearty and refreshing!

Why You’ll Love This Recipe

Quick to Prepare: From start to finish, this salad comes together in just 20 minutes – perfect for those evenings when you need dinner on the table fast.
Make-Ahead Friendly: Prepare this salad up to 2 days in advance for easy entertaining or meal prep for the week ahead.
Versatile: Works beautifully as a main dish, side salad, or potluck contribution – and can be customized endlessly with your favorite add-ins.
Balanced Nutrition: Packed with protein from the chicken, complex carbs from the orzo, and plenty of veggies for a complete meal that’s as nutritious as it is delicious.

Ingredients You’ll Need

Orzo pasta: This rice-shaped pasta cooks up quickly and creates the perfect base for catching all the flavors in this salad.
Cherry tomatoes: Adds juicy sweetness and a pop of color. Always halve them so they release their delicious juices into the salad.
Artichoke hearts: Brings a tender, slightly tangy element that pairs perfectly with the Mediterranean flavors.
Kalamata olives: Provides a salty, briny punch that elevates the entire salad. Don’t substitute with black olives – they simply don’t have the same depth of flavor.
Dried Craisins: Offers sweet-tart bursts that balance the savory elements beautifully.
Capers: These tiny flavor bombs add a distinctive tangy, briny kick that’s irreplaceable.
Cooked chicken: Transforms this from a side dish to a complete meal with added protein. Use rotisserie chicken to save time.
Olive oil: The backbone of the dressing – use a good quality extra virgin for the best flavor.
Tarragon vinegar: Creates a distinctive herbaceous tang in the dressing that makes this salad special.
Fresh tarragon: Adds a subtle licorice-like flavor that works wonderfully with the other Mediterranean ingredients.
Lemon juice: Brightens everything up with its fresh acidity.
Dijon mustard: Acts as an emulsifier for the dressing while adding depth and complexity.

Variations

This orzo salad is incredibly adaptable to suit your tastes or what you have on hand:

Seafood Swap: Replace the chicken with cooked shrimp or flaked salmon for a delicious seafood version.
Cheese Please: Add crumbled feta or small cubes of mozzarella for creamy pockets of flavor throughout.
Garden Harvest: Incorporate diced cucumbers, bell peppers, or zucchini for extra crunch and freshness.
Protein Boost: Add a can of drained chickpeas for extra protein and texture, especially great for a vegetarian version.
Grain Alternative: Use farro or pearl couscous instead of orzo for a different texture while maintaining the Mediterranean vibe.

How to Make Orzo Pasta Salad

Step 1: Cook the Orzo

Cook the orzo according to package directions until al dente – typically about 8-10 minutes. Be careful not to overcook as mushy pasta will ruin the texture of your salad. Drain thoroughly and spread on a baking sheet to cool quickly.

Step 2: Prepare the Dressing

While the pasta cools, combine olive oil, tarragon vinegar, fresh chopped tarragon, lemon juice, and Dijon mustard in a bowl. Whisk vigorously until well combined and slightly thickened. The mustard will help emulsify the dressing for better coating.

Step 3: Combine Pasta and Dressing

Once the orzo has cooled (it can still be slightly warm), transfer it to a large serving bowl. Pour the dressing over the pasta and stir thoroughly to ensure every bit of pasta is coated with the flavorful dressing.

Step 4: Add Remaining Ingredients

Add the halved cherry tomatoes, chopped artichoke hearts, Kalamata olives, dried Craisins, capers, and chopped chicken to the dressed pasta. Gently fold everything together until evenly distributed.

Step 5: Season and Chill

Season generously with salt and freshly ground black pepper to taste. For best results, refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Pro Tips for Making the Recipe

Cook Pasta Properly: Always cook orzo in generously salted water and drain well to prevent a soggy salad.
Cool Before Mixing: Allow the orzo to cool before adding the dressing to prevent it from absorbing too much liquid and becoming gummy.
Dressing Secret: Make extra dressing to refresh the salad if you’re serving it the next day, as the pasta will continue to absorb the dressing in the refrigerator.
Ingredient Prep: Chop all ingredients to similar sizes for the perfect bite and even distribution of flavors.
Season in Layers: Add salt and pepper both to the pasta water and again after combining all ingredients for proper seasoning throughout.

How to Serve

This versatile orzo salad works beautifully in multiple serving scenarios:

As a Main Dish

Serve a generous portion on a bed of baby spinach or arugula for a complete meal. Add a slice of crusty bread on the side to soak up the delicious dressing.

For Entertaining

Place in a large, shallow serving bowl and garnish with additional fresh tarragon leaves and lemon wedges for guests to squeeze over their portions if desired.

Packed Lunch

This salad holds up extremely well, making it perfect for work or school lunches throughout the week. Pack in airtight containers with an extra lemon wedge for freshening up the flavors.

Make Ahead and Storage

Storing Leftovers

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as everything marries together.

Make Ahead Tips

For the freshest results when making ahead, prepare all components separately. Cook and cool the orzo, prepare the dressing, and chop all mix-ins. Store separately in the refrigerator and combine up to 2 hours before serving.

Refreshing Leftovers

If the salad seems dry after refrigeration, drizzle with a small amount of olive oil and a squeeze of lemon juice, then toss gently to refresh.

FAQs

Can I make this orzo salad gluten-free?
Absolutely! Simply substitute the orzo with your favorite gluten-free small pasta shape. Rice-based orzo alternatives work particularly well, maintaining the authentic texture and appearance of the dish while keeping it gluten-free.

How can I make this a vegetarian meal?
Skip the chicken and add chickpeas or white beans for protein instead. You could also add cubed firm tofu or even roasted eggplant chunks for a hearty vegetarian main dish. The Mediterranean flavors work wonderfully with these plant-based protein alternatives.

What can I use if I can’t find tarragon vinegar?
White wine vinegar makes an excellent substitute for tarragon vinegar. If you have some on hand, infuse it with a sprig of fresh tarragon for about 30 minutes before using. In a pinch, apple cider vinegar with a touch of honey can also work, though it will give a slightly different flavor profile.

How far in advance can I make this salad for a party?
For optimal freshness, you can prepare all components up to 2 days ahead and store separately. Combine everything except the dressing up to 24 hours before serving, then add the dressing 1-2 hours before your event. This prevents the pasta from absorbing all the dressing while still allowing the flavors to blend.

Final Thoughts

This Orzo Pasta Salad is truly a celebration of Mediterranean flavors in a convenient, versatile package. Whether you’re looking for a simple weeknight dinner, a crowd-pleasing potluck contribution, or meal prep for busy days ahead, this recipe delivers incredible flavor with minimal effort. The combination of tender orzo, protein-rich chicken, and vibrant veggies dressed in that aromatic tarragon vinaigrette creates a meal that feels both satisfying and special. Give it a try – I’m confident it will become a regular in your recipe rotation!

Orzo Pasta Salad Recipe