Food Gold: Greek Orzo Salad

Posted on Sep 1st, 2010 by Elliot Aronow

For this week’s recipe we are passing the mic inter-office style to FG’s own Rachel Etheredge, who is going to school us on making Greek Orzo pasta salad. Rachel writes:

This is great as a side dish or main course. Just remember to prepare it a few hours before you intend to eat. It may feel weird to cook something and not eat it immediately but just ride with it and let the flavors do their funky thing. Also, as you are prepping your ingredients be mindful that the star of the show should be the orzo. The other key players all have VERY strong flavor profiles so don’t go nuts on any one ingredient and aim for a beautiful, colorful balance. Enjoy! Read More