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Cooking With Rania: Greek Orzo Salad

PITTSBURGH (KDKA) -- Rania Harris, of Rania's Catering, is going Greek with Orzo Salad! It's another recipe that helped launch her catering service 42 years ago.

Greek Orzo Salad

(Photo Credit: KDKA)


-- 1 pound dry orzo

-- ½ cup olive oil
-- 1/3 cup freshly squeezed lemon juice or more to taste
-- 2 garlic cloves - minced
-- Sea salt and freshly ground black pepper to taste

-- 2 pints grape tomatoes, halved
-- 1 - 12 ounce bag frozen artichoke hearts – defrosted and drained
-- ¾ cup Pitted Kalamata olives
-- 1 - 12 ounce container crumbled feta cheese
-- 4 tablespoons minced fresh mint
-- 4 tablespoons minced fresh dill
-- Sea salt and freshly ground black pepper to taste


Bring a large pot of salted water to a boil, add the orzo and cook until the pasta is al dente, 9 to 11 minutes. Drain and rinse with cool water; then drain again. Lightly coat the orzo with a little bit of extra virgin olive oil to prevent the orzo from sticking while you continue with the recipe.

In a jar with a tight-fitting lid, combine the lemon juice, olive oil and minced garlic. Shake well and season with salt and pepper to taste – add more lemon juice if needed for taste.

In a large bowl, combine the orzo, tomatoes, artichokes, olives, feta, mint, and dill; toss well. Dress the salad with the lemon/ olive oil mixture to taste. Taste, and add more salt and black pepper, if necessary. Serve at room temperature.

Serves: 8 as a side dish salad

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