If you’re craving a fresh, vibrant dish that bursts with Mediterranean flavors, this Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe is an absolute must-try. It’s a delightful combination of tender orzo pasta mingled with juicy cherry tomatoes, tangy artichokes, briny olives, and hearty chicken, all tossed in a tangy, herbaceous dressing that makes every bite irresistible. Whether you need a quick lunch, a crowd-pleasing potluck option, or an easy dinner, this salad brings together simple ingredients to create a taste sensation that’s as colorful as it is delicious.
Ingredients You’ll Need
Gathering just the right ingredients is the first secret to unlocking the full flavor potential in your Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe. Each component plays a crucial role, balancing texture, freshness, and a harmonious blend of savory and sweet tastes.
- Orzo pasta: The perfect tiny pasta that cooks quickly and holds dressing beautifully without overpowering the other ingredients.
- Cherry tomatoes: Juicy bursts of sweetness that brighten every forkful and add vibrant color.
- Artichoke hearts: Their tender texture and slightly tangy flavor provide a wonderful Mediterranean flair.
- Kalamata olives: Rich, salty bites that deepen the salad’s savory profile.
- Dried Craisins: A subtle sweet chewiness that contrasts perfectly with the briny olives and tangy vinegar.
- Capers: Tiny nuggets of salty tang that elevate the dish’s complexity.
- Cooked chicken: Hearty and protein-packed, it makes this salad a satisfying and complete meal.
- Olive oil: The backbone of the dressing, bringing an unmistakably rich and fruity base.
- Tarragon vinegar: Offers a gentle herbal acidity that brightens the flavors without overwhelming them.
- Fresh tarragon: Adds an aromatic herbaceous note that ties the dish together beautifully.
- Fresh lemon juice: Provides a splash of fresh citrus zing to keep the salad lively.
- Dijon mustard: For a touch of tangy depth that emulsifies the dressing and adds complexity.
How to Make Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a boil to infuse the orzo pasta with just a hint of seasoning. Cook the orzo following the package instructions until it reaches that perfect al dente texture—tender yet with a slight bite. Drain the pasta carefully and spread it out to cool completely; this step ensures your salad won’t become mushy and allows the dressing to cling beautifully to each tiny grain.
Step 2: Prepare the Dressing
While the pasta cools, whisk together the olive oil, tarragon vinegar (or white wine vinegar if preferred), freshly chopped tarragon, lemon juice, and Dijon mustard in a bowl. This emulsified dressing is where the magic happens: the tangy vinegar and lemon juice balance the richness of olive oil, while the mustard gives it a velvety texture and subtle kick. The fresh tarragon adds a fragrant herbal lift that ties all the flavors together.
Step 3: Combine Pasta with Dressing
Next, pour the dressing over the cooled orzo and gently stir to coat every piece evenly. This step ensures that the pasta acts like a flavorful canvas, soaking up the dressing and creating a luscious base for the rest of the ingredients.
Step 4: Fold in the Fresh Ingredients
Now comes the fun part—fold in the halved cherry tomatoes, chopped artichoke hearts, Kalamata olives, dried Craisins, capers, and cooked chicken. Mix everything gently but thoroughly. Each bite will offer a beautiful blend of juicy tomatoes, salty olives, sweet Craisins, and tender chicken that are perfectly distributed so no forkful misses out on the great variety of flavors and textures.
Step 5: Season and Serve
Give your salad a taste before serving and season with salt and freshly cracked black pepper as needed. The salt enhances the olives and capers’ brininess, while the pepper adds a mild warmth. You can enjoy this salad immediately for a refreshing meal or let it chill in the fridge to allow the flavors to mingle even more deeply.
How to Serve Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe
Garnishes
For an extra burst of freshness and crunch, sprinkle chopped fresh parsley or basil over the top just before serving. A few shavings of Parmesan cheese or a drizzle of extra virgin olive oil add a touch of indulgence that elevates the salad visually and flavor-wise.
Side Dishes
This salad pairs wonderfully with crusty artisan bread or warm garlic bread, which you can use to scoop up any delicious dressing left on the plate. For a light and balanced meal, serve alongside a simple green side salad or steamed vegetables.
Creative Ways to Present
To impress guests or bring some flair to picnics, serve this pasta salad in hollowed-out bell peppers, endive leaves, or small mason jars for individual servings. You can also layer it into a colorful Mediterranean mezze platter alongside hummus, pita, and fresh veggies for a fun and shareable presentation.
Make Ahead and Storage
Storing Leftovers
This Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld further over time, making leftovers perhaps even more delicious than the original serving.
Freezing
While the salad is fantastic fresh, freezing is not recommended. The texture of the pasta and fresh ingredients, especially the tomatoes and chicken, can become mushy or dry once thawed.
Reheating
This salad is intended to be served chilled or at room temperature, so reheating isn’t necessary or advised. If you prefer, you can let it sit at room temperature for 20 minutes before serving to take the chill off and bring out the flavors.
FAQs
Can I use a different type of pasta?
Absolutely! While orzo works perfectly for this salad because of its size and texture, small pasta shapes like couscous, small shells, or even quinoa can be great alternatives depending on your preference.
Is this salad suitable for meal prep?
Yes, it’s ideal for meal prep. Just store the dressing separately if you want to keep the pasta salad firmer, then toss everything together right before serving.
Can I make this salad vegetarian?
Definitely! Simply omit the chicken and consider adding more artichokes, olives, or maybe some chickpeas or feta cheese to keep it hearty and satisfying.
What can I substitute for tarragon vinegar?
If tarragon vinegar isn’t available, white wine vinegar or apple cider vinegar are good substitutes that maintain the vinaigrette’s acidity without overpowering the delicate flavors.
How long does it take to prepare this salad?
This Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe takes about 20 minutes total—10 minutes to cook the orzo and 10 minutes to assemble—making it perfect for a quick and flavorful meal.
Final Thoughts
Once you try this Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe, it’s hard not to keep it in your regular recipe rotation. The blend of fresh, tangy, and savory ingredients comes together in a way that feels both satisfying and light, making it a perfect dish for any occasion. I can’t wait for you to enjoy it as much as I do!
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Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Olives, and Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Description
This vibrant Orzo Pasta Salad blends tender orzo with juicy cherry tomatoes, tangy artichoke hearts, Kalamata olives, and dried Craisins, all tossed in a bright tarragon vinaigrette featuring fresh herbs and Dijon mustard. Protein-rich chopped chicken adds heartiness, making this salad a perfect, refreshing meal or side dish for warm-weather dining or picnics.
Ingredients
Pasta and Salad Ingredients
- 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 Ingredients
- 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, usually about 8-10 minutes. 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 to create a smooth and flavorful dressing.
- Coat the Orzo: In a large bowl, add the cooled orzo. Pour the dressing over the pasta and gently stir until the orzo is thoroughly coated with the vinaigrette, ensuring every bite has great flavor.
- Combine Salad Ingredients: Gently fold in the cherry tomatoes, chopped artichoke hearts, Kalamata olives, dried Craisins, capers, and cooked chopped chicken. Mix carefully but thoroughly to evenly distribute all ingredients without mashing the tomatoes.
- Season and Serve: Taste the salad and season with salt and freshly cracked black pepper as desired. Serve immediately for optimal freshness, or cover and refrigerate until ready to eat, allowing the flavors to meld.
Notes
- For a vegetarian version, omit the chicken or substitute with cooked chickpeas or tofu.
- Make sure the orzo is completely cooled before mixing to prevent the dressing from becoming oily.
- Tarragon vinegar adds a unique flavor, but white wine vinegar works well as a substitute.
- This salad tastes even better if allowed to chill for an hour before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
