Description
A vibrant and flavorful Orzo Pasta Salad featuring tender orzo pasta mixed with fresh cherry tomatoes, artichoke hearts, Kalamata olives, dried Craisins, capers, and chopped chicken, all tossed in a tangy homemade tarragon vinaigrette. Perfect for a quick lunch or a delightful side dish.
Ingredients
Scale
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. 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
- Ensure the orzo is cooled completely to prevent the salad from becoming soggy.
- Can be made a few hours ahead and refrigerated; flavors will meld for a tastier salad.
- Substitute chicken with chickpeas for a vegetarian option.
- Use white wine vinegar if tarragon vinegar is not available.
- Adjust seasoning with salt and pepper to taste before serving.
