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
Scale
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.
