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

Scale

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

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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, 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.