Orzo pasta makes a fantastic base for a satisfying salad. Its rice-like appearance belies a tender texture that pairs beautifully with chunks of cooked chicken. This salad combines orzo and chicken with crunchy pecans and pumpkin seeds, sweet dried cranberries, and a bright lemon vinaigrette for a balanced, flavorful dish.
The mix of textures and flavors is what makes this orzo salad so appealing: nutty pecans and pumpkin seeds, chewy dried cranberries for sweetness, crisp green onions for a mild bite, and a lively lemon vinaigrette to tie everything together.
Ingredient Notes
- Orzo Pasta – A small pasta that resembles rice but cooks to a tender, slightly chewy texture.
- Chicken – Rotisserie chicken is an easy, flavorful option, shredded or diced for the salad.
- Dried Cranberries – Add sweet-tart pops of flavor that complement the nuts and vinaigrette.
- Pecans – Provide a rich, nutty crunch; almonds or walnuts work well as alternatives.
- Pumpkin Seeds – Also called pepitas; they add extra texture and pair nicely with cranberries.
- Green Onions – Sliced scallions contribute a crisp, mild onion flavor.
- Lemon Vinaigrette Ingredients – A simple homemade dressing of olive oil, honey, lemon juice and zest, plus salt and pepper.
Expert Tip: If you don’t have orzo on hand, other pasta shapes like fusilli, penne, elbow macaroni or farfalle also make excellent salad bases.
How To Make Pasta Salad
This orzo salad comes together quickly. Start by cooking the orzo according to the package directions. Drain and rinse the pasta under cold water, then let it cool to room temperature. In a large bowl, toss the cooled orzo with diced chicken, pecans, dried cranberries, pumpkin seeds and sliced green onions.
Whisk the lemon vinaigrette in a separate bowl by combining olive oil, honey, lemon juice, lemon zest, salt and pepper. Pour the dressing over the salad and toss until everything is evenly coated.
Serve the salad immediately or chill it for a little while to let the flavors meld. If refrigerating, cover the bowl with a lid or plastic wrap.
Expert Tip: This salad keeps well and can be made ahead. Preparing it a few hours or the night before allows the vinaigrette to infuse the pasta and ingredients for enhanced flavor.
Other Salad Recipes
If you enjoy this orzo salad, try exploring other pasta and classic salads for variety and inspiration.
- California Pasta Salad
- Classic Bean Salad
- Homemade Greek Salad
- Classic Macaroni Salad
Chicken, Cranberry, Pecan and Orzo Salad with a Lemon Vinaigrette
Ingredients
Salad Ingredients
- 2 cups orzo pasta , uncooked
- 1 cup cooked chicken breast , diced
- 1 cup dried cranberries
- 1 cup pecans , roughly chopped
- 3/4 cup pumpkin seeds
- 3/4 cup green onions , sliced
Lemon Vinaigrette Ingredients
- 1/2 cup olive oil
- 4 tbsp honey
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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Cook orzo in a pot of boiling water until tender, about 8 minutes. Drain and cool completely.
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In a large bowl, combine the cooled orzo, diced chicken, dried cranberries, chopped pecans, pumpkin seeds and sliced green onions.
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Whisk together the olive oil, honey, lemon juice, lemon zest, salt and pepper to make the vinaigrette.
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Pour the vinaigrette over the salad and toss until everything is evenly coated. Adjust seasoning to taste and serve.
Nutrition
Per serving:
Nutrition Disclaimer
This recipe was originally published in April 2012.