Orzo Pasta Salad

Mediterranean Orzo Salad in a large serving bowl, ready to serve.

4.91 from 10 votes

This Orzo Salad recipe is the ultimate crowd-pleaser—fresh, colorful, and bursting with flavor in every bite. The tarragon vinaigrette is my favorite. Serve it warm or cold.

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 819kcal

Author: Lauren Allen

Cost: 10

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, 1/3 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 1/2 Tablespoons capers, 3 cups cooked chicken

Video

Notes

Make Ahead Instructions: You can make this Orzo Salad 1-2 days in advance, although I recommend waiting to add the dressing until just before serving.

Tarragon Vinegar Substitute: White wine vinegar would work as a substitute for tarragon vinegar.

Gluten Free: Substitute your favorite bite-size gluten free pasta.

Veggies: Feel free to chop up summer veggies from your garden to add, like cucumbers or bell peppers.

Nutrition

Recipe Link

Recipe Video