Description

This bright and delicious Orzo Pasta Salad features tender orzo pasta tossed with juicy cherry tomatoes, artichoke hearts, Kalamata olives, sweet Craisins, capers, and hearty chicken, all coated in a zesty homemade tarragon vinaigrette. It’s a quick, make-ahead meal ideal for lunches, picnics, or as a flavorful side dish.

Ingredients

Units Scale

Orzo Pasta 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*
3 Tablespoons fresh tarragon, chopped
1 1/2 Tablespoons fresh lemon juice
1 1/2 Tablespoons Dijon mustard

*White wine vinegar can be substituted for tarragon vinegar.

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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

To Make Ahead: Prepare the salad 1-2 days in advance, but wait to add the dressing until just before serving for best texture.
To Store: Leftovers can be refrigerated for several days. Great for meal prep and easy lunches throughout the week.
Tarragon Substitute: White wine vinegar is a great alternative to tarragon vinegar if needed.
Gluten Free Option: Use bite-size gluten free pasta instead of traditional orzo.
Veggie Add-ins: Enhance the salad by including diced cucumbers, bell peppers, or other garden vegetables as desired.
Shrimp Substitute: Swap the chicken for cooked shrimp for a seafood twist.
Additional Add-Ins: Try adding chickpeas or crumbled feta for extra texture and flavor.

Nutrition

Serving Size: 1/6th of recipe (about 1 1/2 cups)
Calories: 530
Sugar: 14g
Sodium: 860mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 23g
Cholesterol: 62mg