If you’re looking for a dish that’s bursting with vibrant flavors, delightful textures, and fresh ingredients all tossed into one bowl, this Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe is absolutely the one to try. It’s a perfect harmony of juicy cherry tomatoes, briny Kalamata olives, tender chicken, and the subtle earthiness of artichokes, all brought together by a luscious tarragon-infused dressing. Whether you need a quick weeknight meal or a crowd-pleasing dish for a gathering, this salad is as reliable as it is delicious.
Ingredients You’ll Need
Getting the ingredients right is half the fun — and this recipe shows how a handful of simple, fresh components can make a refreshing and satisfying pasta salad. Each ingredient contributes its own special touch, from tangy to sweet to savory, creating a balanced and colorful dish.
- Orzo pasta: Small rice-shaped pasta that cooks quickly and holds the dressing beautifully.
- Cherry tomatoes: Halved for juicy bursts of sweetness and vibrant color.
- Artichoke hearts: Canned and chopped for a tender, slightly nutty flavor.
- Kalamata olives: Pitted and chopped to add a salty, briny punch.
- Dried Craisins: For a touch of natural sweetness and chewy texture contrast.
- Capers: Adding bright, tangy notes to lift the salad’s flavor.
- Cooked chicken: Chopped to provide hearty protein and a satisfying bite.
- Olive oil: The base of the dressing, bringing richness and smoothness.
- Tarragon vinegar: Or white wine vinegar, lending an aromatic and slightly sweet acidity.
- Fresh tarragon: Chopped to infuse herbal freshness and complexity.
- Fresh lemon juice: Brightens the dressing with zesty citrus notes.
- Dijon mustard: Adds a bit of tang and helps emulsify the dressing perfectly.
How to Make Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil and add the orzo pasta. Cook it following the package instructions until it is al dente — tender but still with a slight bite. Once cooked, drain thoroughly and let it cool completely to prepare for combining with the other ingredients without wilting them.
Step 2: Prepare the Dressing
In a mixing bowl, whisk together the olive oil, tarragon vinegar (or white wine vinegar), freshly chopped tarragon, lemon juice, and Dijon mustard until the dressing is smooth and fully emulsified. This dressing is the heart of the salad, packing it with brightness and herbal nuances that elevate every bite.
Step 3: Toss the Salad
Pour the dressing over the cooled orzo pasta and gently toss to coat each grain evenly. This ensures the salad will be flavorful throughout, not just in handfuls.
Step 4: Add Remaining Ingredients
Fold in the cherry tomatoes, artichoke hearts, Kalamata olives, dried Craisins, capers, and chopped cooked chicken. Stir carefully to distribute all the ingredients so each serving has a beautiful mix of textures and tastes, creating that perfect balance that makes this Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe so beloved.
Step 5: Season and Serve
Before serving, taste the salad and adjust seasoning with salt and freshly cracked black pepper as needed. This final step personalizes the dish perfectly. You can serve it immediately or refrigerate it to allow the flavors to meld together even more.
How to Serve Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe
Garnishes
To enhance presentation and flavor, sprinkle additional fresh tarragon or a lemon wedge on the side. For a bit of crunch, toasted pine nuts or slivered almonds are great garnishing ideas. They not only add texture but look inviting too.
Side Dishes
This pasta salad pairs wonderfully with crusty bread or garlic rolls to soak up any extra dressing. It also complements grilled vegetables or a light green salad for a well-rounded meal that feels both wholesome and indulgent.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out tomatoes or small individual mason jars. This not only looks charming but makes it perfect for picnics or potlucks. You could also layer the salad in a clear trifle bowl to show off all those beautiful colors and textures.
Make Ahead and Storage
Storing Leftovers
This Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making leftovers even more delicious.
Freezing
Since the salad contains fresh vegetables and cooked chicken, freezing is not recommended as it can alter texture and flavor. It’s best enjoyed fresh or refrigerated for a short period.
Reheating
If you prefer your pasta salad warm, gently reheat it on low heat on the stovetop, stirring frequently. Otherwise, it’s perfectly delightful served cold or at room temperature, especially during warmer months.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo works perfectly for this recipe because of its size and texture, you can swap in small pasta varieties like couscous, quinoa pasta, or even small shells for a similar effect.
Is it possible to make this recipe vegetarian?
Yes, simply omit the chicken and consider adding extra artichokes, chickpeas, or a variety of beans for protein. The flavors will still be vibrant and satisfying.
How long does the salad last once made?
Stored properly in the fridge, the salad maintains its freshness and taste for up to three days. Beyond that, ingredients like tomatoes might release water and change the texture.
Can I prepare the dressing in advance?
Definitely! The dressing can be made a day or two ahead and stored in an airtight container in the fridge. Just whisk again before pouring it over the salad.
What can I use if I don’t have tarragon vinegar?
You can substitute with white wine vinegar or even a light apple cider vinegar. The key is balancing acidity with the herbal flavor of fresh tarragon.
Final Thoughts
This Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe has quickly become one of my go-to dishes whenever I want something fresh, flavorful, and effortlessly impressive. It’s simple enough for a weekday dinner yet beautiful enough to bring to any gathering. I truly hope you enjoy making and sharing it as much as I do!
Print
Orzo Pasta Salad with Cherry Tomatoes, Artichokes, Kalamata Olives, and Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Description
A flavorful and vibrant orzo pasta salad packed with juicy cherry tomatoes, tangy artichoke hearts, Kalamata olives, dried Craisins, capers, and tender cooked chicken, all tossed in a zesty tarragon vinaigrette. Perfect for a quick lunch or a refreshing side dish at any gathering.
Ingredients
Pasta
- 1 lb orzo pasta
Produce & Vegetables
- 2 cups cherry tomatoes, halved
- 14 oz canned artichoke hearts, drained and chopped
- 1 ½ tablespoons fresh lemon juice
- 3 tablespoons fresh tarragon, chopped
Protein
- 3 cups cooked chicken, chopped
Condiments & Seasonings
- 2/3 cup Kalamata olives, pitted and chopped
- 2/3 cup dried Craisins
- 1 ½ tablespoons capers
- 1/3 cup tarragon vinegar (or white wine vinegar)
- 1 cup olive oil
- 1 ½ tablespoons Dijon mustard
- Salt and freshly cracked black pepper, to taste
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
- For a vegetarian version, omit the cooked chicken or substitute with chickpeas or grilled tofu.
- The salad tastes best when chilled for at least 30 minutes before serving to allow flavors to meld.
- You can substitute tarragon vinegar with white wine vinegar if unavailable.
- Use freshly chopped tarragon for the brightest flavor.
- Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.
