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I'm obsessed with this fresh and flavorful Mediterranean Orzo Salad recipe; it tastes even better than it looks and is my favorite for summer dinner, side dish or a backyard BBQ.
Orzo Salad with hints of lemon and tarragon–it just hits different!
Orzo Salad with hints of lemon and tarragon–it just hits different!This orzo pasta salad checks all the boxes; fast, flavorful, and easy to make. I can throw it together in about 20 minutes, which is perfect on busy days or when I need something quick for a summer gathering. Since it has chicken, I love to make it for a light lunch or dinner with a side of crusty bread and fruit. Or sometimes I leave the chicken out and serve it as a side to salmon or grilled chicken. The fresh tarragon brings such a bright, unexpected flavor that I absolutely love (so don't skip it!).
Try all of my Mediterranean-inspired recipes like Gyros, Greek Burgers, Tahini Chicken Bowls, and Mediterranean Meatball Bowls!
How to make Orzo Pasta Salad:
Combine dressing ingredients in a bowl. Cook pasta according to package instructions then drain well and let cool. Pour dressing over cooled orzo pasta and toss to combine.
Combine and Serve: Add the rest of the ingredients to the salad bowl and toss together, seasoning with salt and pepper, to taste. Serve with a slice of artisan bread.
Orzo Pasta Salad
Ingredients
Orzo Pasta Salad:
- 1 lb orzo pasta, (454g)
- 2 cups cherry tomatoes, (300g), halved
- 14 oz artichoke hearts, (397g), canned, drained and chopped
- 2/3 cup Kalamata olives, (100g), pitted and chopped
- 2/3 cup dried Craisins, (80g)
- 1 1/2 Tablespoons capers, (13g)
- 3 cups cooked chicken, (420g), chopped
Dressing:
- 1 cup olive oil, (215g)
- 1/3 cup tarragon vinegar*, (80mL)
- 3 Tablespoons fresh tarragon, (4.5g), chopped
- 1 ½ Tablespoons fresh lemon juice, (22mL)
- 1 ½ Tablespoons dijon mustard, (23g)
Instructions
- Cook pasta according to package instructions. Drain well and set aside to cool.1 lb orzo pasta
- Combine dressing ingredients in a bowl and stir well to combine. Pour dressing over cooled orzo pasta and stir to combine.1 cup olive oil, ⅓ cup tarragon vinegar*, 3 Tablespoons fresh tarragon, 1 ½ Tablespoons fresh lemon juice, 1 ½ Tablespoons dijon mustard
- Add remaining ingredients and toss to combine. Season with salt and pepper, to taste.2 cups cherry tomatoes, 14 oz artichoke hearts, 2/3 cup Kalamata olives, 2/3 cup dried Craisins, 1 ½ Tablespoons capers, 3 cups cooked chicken
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2023. Updated July 2025.
Can I substitute dried tarragon, since I already have that on hand?
This pasta is so refreshing! My son devoured it. We will definitely be having this again. One note, I did not add the craisins but did add feta. Just delicious!
I have never used capers or tarragon before. Although this wasn’t my favorite dish, I do enjoy trying new flavors. The 6 serving amount was more like 8-10 servings for our family. Glad we tried it and extremely thankful for TBFS for making my life simpler.
I have a couple of bottles of atichoke hearta that I was wondering how I can use them in a recipe, so I am glad to come across this recipe. I love the idea of using small orzo pasta in a salad. I find the larger pasta uses a lot of dressing and it seems like orzo would just be so much prettier, too.I also have some fregola pasta, which is very small, that I am thinking I might try.Just love these summer salads!
I made this without the chicken (forgot to defrost it! 😂)
It’s a lot of interesting textures and flavors that work surprisingly well together! I’ll be making this one again for sure!