Quick Mediterranean Orzo Salad with Chicken

A Salad Full of Surprises

I love a recipe that keeps you on your toes. This one is sweet, salty, and tangy all at once. It reminds me of a treasure hunt in a bowl. You never know what flavor you’ll get next.

My grandson once said it was like a party for his mouth. I still laugh at that. It is a happy dish. It makes you feel good to eat it. What is the most surprising food combo you have ever tried?

The Little Pasta That Could

Orzo is a fun little pasta. It looks like big grains of rice. It cooks up so fast, which I always appreciate. A busy day doesn’t have to mean a boring meal.

Fun fact: The name “orzo” actually means “barley” in Italian. They named it that because of its shape! Isn’t that interesting? This matters because good food has fun stories behind it. It connects us to other places.

Making the Magic Dressing

Now, let’s talk about the dressing. This is where the magic happens. You just whisk it all together in a bowl. The smell of fresh tarragon and lemon is so bright.

Doesn’t that smell amazing? I love how the mustard helps mix everything. It holds the oil and vinegar together. This matters because a good dressing brings all the different ingredients to life. They become a team.

My Chopping Day Story

I remember the first time I made this. I had my granddaughter helping me chop. We got to talking and laughing so much. I almost forgot to add the capers!

But you know what? It turned out just fine. Cooking is like that. It does not have to be perfect. It just has to be made with a happy heart. Do you have a funny kitchen mistake story?

Bringing It All Together

The best part is tossing it all together. I use my biggest bowl for this. I pour the dressing over the cooled orzo. Then I add all the colorful bits.

In go the red tomatoes, the green artichokes, and the purple olives. The cranberries look like little red jewels. It is almost too pretty to eat. Almost! If you made this, what extra ingredient would you toss in?

Ingredients:

Ingredient	Amount	Notes
Orzo pasta	1 lb (454g)
Cherry tomatoes	2 cups (300g)	halved
Artichoke hearts	14 oz (397g)	canned, drained and chopped
Kalamata olives	2/3 cup (100g)	pitted and chopped
Dried Craisins	2/3 cup (80g)
Capers	1 1/2 Tablespoons (13g)
Cooked chicken	3 cups (420g)	chopped
Olive oil	1 cup (215g)	for dressing
Tarragon vinegar	1/3 cup (80mL)	for dressing
Fresh tarragon	3 Tablespoons (4.5g)	for dressing, chopped
Fresh lemon juice	1 ½ Tablespoons (22mL)	for dressing
Dijon mustard	1 ½ Tablespoons (23g)	for dressing

My Quick Mediterranean Orzo Salad

Hello, my dear! Let’s make a salad that’s a whole meal. It reminds me of a sunny picnic with my grandchildren. We always need food that is both tasty and fast. This orzo salad is just that. It’s packed with happy, colorful things from the garden and pantry.

Ingredients

• 1 cup orzo pasta
• 1/4 cup olive oil
• 2 tablespoons tarragon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh tarragon, chopped
• 1 cup cooked chicken, shredded or cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup artichoke hearts, chopped
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup craisins
• 1 tablespoon capers
• Salt and pepper to taste

Instructions

Step 1: First, let’s cook our orzo pasta. Just follow what it says on the package. Once it’s tender, drain all the hot water away. I always let it cool in the colander for a bit. A hot pasta will wilt all our lovely fresh ingredients.

Step 2: Now, we make the magic dressing. Pour the olive oil and tarragon vinegar into a bowl. Add the mustard, lemon juice, and fresh tarragon. Whisk it all together until it looks creamy. Doesn’t that smell amazing? It’s so fresh and zesty.

Step 3: Pour that lovely dressing right over your cooled orzo. Give it a good stir so every little pasta gets coated. This is the secret to a flavorful salad. (My hard-learned tip: never add dressing to hot pasta. It drinks it all up and gets soggy!).

Step 4: Time for the fun part! Toss in the chicken, tomatoes, artichokes, and olives. Don’t forget the craisins and capers. They give you little surprises of sweet and salty. I still laugh at how my grandson used to call capers ‘tiny green peas’.

Step 5: Give everything one final, gentle toss. Now, taste a little spoonful. What do you think? Does it need a pinch more salt or pepper? What’s your favorite ‘surprise’ ingredient in a salad? Share below! And just like that, our beautiful salad is ready to eat.

Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch, Salad

Three Tasty Twists to Try

The best part about cooking is making a recipe your own. You can change this salad so easily. Here are a few ideas I love to play with. They are all so simple and fun.

Sunshine Veggie Skip the chicken and add a can of chickpeas instead. It makes the salad hearty and perfect for a meat-free day. You will not miss the chicken at all, I promise.

Spicy Fiesta Add a pinch of red pepper flakes to the dressing. You could also toss in some chopped pepperoncini. It gives the salad a little kick that wakes up your taste buds.

Summer Garden In the summer, use fresh cucumbers and sweet bell peppers. They add such a wonderful crunch. It tastes like a fresh-picked garden in a bowl. Which one would you try first? Comment below!

Serving Your Masterpiece

This salad is wonderful all on its own. But I love to make a meal feel special. You can serve it on a big, bright platter for everyone to share. I like to add extra fresh tarragon on top for a pretty look.

For a simple side, some warm, crusty bread is perfect. It’s great for scooping up every last bit. A few slices of watermelon also make a sweet and refreshing friend for this salad on a hot day.

What to drink? A glass of chilled iced tea with lemon is my go-to. For a grown-up treat, a crisp glass of Sauvignon Blanc pairs beautifully. Which would you choose tonight?

Keeping Your Orzo Salad Fresh and Tasty

This salad loves a cool home in your fridge. Just pop it in a sealed container. It will stay happy for up to three days.

I do not recommend freezing this one. The textures get a little sad. The pasta can become mushy when it thaws.

I once made a huge batch for a family picnic. We ate it for days! It was just as good on day three.

Batch cooking saves you time on busy nights. It means a good meal is always ready for you. This makes your week so much easier.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your pasta sticking together? Rinse it with cool water after draining. This washes away the sticky starch.

I remember when my salad was too dry. I had not made enough dressing. Now I always mix the dressing first. This ensures the flavor is just right.

Getting the salt right matters. Your olives and capers are already salty. Always taste your salad before adding more salt. This prevents a too-salty surprise.

Knowing these little fixes builds your confidence. You learn to trust your own taste. Your food will always turn out delicious.

Which of these problems have you run into before?

Your Quick Orzo Salad Questions

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free orzo pasta.

Q: How far ahead can I make it?
A: You can make it the night before. Keep it chilled in the fridge.

Q: I do not have craisins. What can I use?
A: Chopped dried apricots are a lovely swap. They are sweet and chewy too.

Q: Can I make a smaller portion?
A: Of course! Just cut all the ingredients in half. It works perfectly.

Q: Any other fun additions?
A: Try adding some chopped cucumber for a fresh crunch. *Fun fact: The word “orzo” means “barley” in Italian, but it is actually pasta!*

Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this bright, sunny salad. It always brings a smile to my table.

I would be so delighted to see your creation. Sharing food is one of life’s great joys.

Have you tried this recipe? Tag us on Pinterest! I would love to see your kitchen masterpiece.

Happy cooking!
—Grace Ellington.