This Mediterranean Pasta Salad is filled with all of your favorite Mediterranean flavors, like orzo, tomatoes, olives, artichokes, and more!
Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
7tablespoonsextra-virgin olive oildivided
2tablespoonsred wine vinegar
1tablespoonDijon mustard
juice from 1/2 of a small lemon
1tablespoonchopped fresh basil
1/2poundskinlessboneless chicken breast, chopped into bite sized pieces
1/2cuporzo
1cuphalved cherry or grape tomatoes
1 6.5-ouncejar marinated artichoke hearts
1/2cuppitted Kalamata oliveshalved
1/2cupdried currants or golden raisins
1 1/2tablespoonsdrained capers
1/2cuptoasted pine nuts or slivered almondsoptional
1/2cupcrumbled feta cheeseoptional
Instructions
Cook the chicken in 1 tablespoon of olive oil until cooked through.
While the chicken is cooking: In a large bowl, whisk together the olive oil and vinegar. Whisk in the mustard, lemon juice and basil. When the chicken is done, add it to the dressing and stir to coat. Set aside.
Bring a large pot of salted water to a boil and cook the orzo until al dente. Drain and add the pasta directly into the bowl with the dressing and the chicken. Stir to coat. Add in the tomatoes, artichoke hearts, olives, currants, capers, nuts and cheese. Stir to evenly coat everything.