Orzo Salad

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.

A close up image of a bowl of a chicken orzo salad recipe with fresh ingredients and bursting with flavor!

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.

Four images showing how to make a mediterranean orzo salad recipe by making the dressing then combining the orzo pasta with all of the ingredients.

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Orzo Pasta Salad

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.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Prep Time 20

Cook Time 10

Total Time 30

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, 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

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

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I originally shared this recipe May 2023. Updated July 2025.

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Orzo Salad

Orzo Salad with hints of lemon and tarragon–it just hits different!

How to make Orzo Pasta Salad: