This vibrant Orzo Salad comes together in just 20 minutes, making it a perfect choice for busy weeknights or last-minute gatherings. Packed with Mediterranean flavors and boasting an impressive 30g of protein per serving, this wholesome dish strikes the perfect balance between nutritious and delicious.
The combination of tender orzo, fresh ingredients, and a light dressing creates a satisfying meal that’s equally suited for lunch boxes or dinner parties.
Ingredients for Mediterranean Orzo Salad
- Orzo Pasta: 1 pound, cook until al dente for best texture
- Cherry Tomatoes: 2 cups halved, adds fresh burst of flavor
- Artichoke Hearts: 14 oz canned, drained and chopped for Mediterranean flair
- Kalamata Olives: 2/3 cup chopped, brings salty depth
- Craisins: 2/3 cup, adds sweet-tart balance
- Capers: 1.5 tablespoons, provides briny punch
- Cooked Chicken: 3 cups chopped, perfect protein addition
Dressing Components
- Olive Oil: 1 cup, use high-quality for best results
- Tarragon Vinegar: 1/3 cup, brings herbal tang
- Fresh Tarragon: 3 tablespoons chopped, adds aromatic touch
- Lemon Juice: 1.5 tablespoons fresh, brightens flavors
- Dijon Mustard: 1.5 tablespoons, perfect emulsifier
Preparation Steps
- Pasta Preparation: Cook orzo following package directions until tender but firm. Drain well and let cool
- Dressing Creation: Whisk together olive oil, vinegar, tarragon, lemon juice, and mustard until well combined
- Assembly: Toss cooled pasta with dressing, then add remaining ingredients
- Final Touch: Season with salt and pepper to taste, serve and enjoy!
Quick-Prep Tips
Want to save time with this tasty orzo salad? Cook your pasta the night before and pop it in the fridge. While the orzo cools, chop your tomatoes and artichokes – this way everything’s ready to toss together when you need it. You can even use leftover rotisserie chicken to make this super speedy!
Make It Your Own
This Mediterranean-style salad is so flexible! Not a fan of Kalamata olives? Regular black olives work great too. Skip the chicken for a vegetarian version, or swap in chickpeas for extra protein. Fresh spinach or arugula make wonderful green additions.
If you can’t find tarragon vinegar, white wine vinegar mixed with a pinch of dried tarragon is a perfect substitute.
Serving Ideas
This orzo salad shines as a cool lunch on warm days! Pack it for picnics or serve it at your next cookout. It pairs beautifully with grilled vegetables or a simple piece of crusty bread. For the prettiest presentation, save a few tomatoes and olives to scatter on top just before serving.
Storage Tips
Keep your salad fresh by storing it in an airtight container in the fridge for up to 3 days. The pasta might soak up some dressing over time, so you may want to drizzle a little extra olive oil and lemon juice when serving leftovers. Just give it a quick stir, and it’ll taste as good as day one!
Orzo Salad
Equipment
- Bowl
Ingredients
Orzo Pasta Salad
- 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
- 1 cup olive oil
- 1/3 cup tarragon vinegar
- 3 Tablespoons fresh tarragon chopped
- 1 1/2 Tablespoons fresh lemon juice
- 1 1/2 Tablespoons dijon mustard
Instructions
- Cook pasta according to package instructions. Drain well and set aside to cool.
- Combine dressing ingredients in a bowl and stir well to combine.
- Pour dressing over cooled orzo pasta and stir to combine.
- Add remaining ingredients and toss to combine. Season with salt and pepper, to taste.
