The not-so-new, not-want-to-cook meal at our house is a fresh loaf of Rosemary Olive Oil bread (fancy artisan stuff), a fresh avacado, and orzo salad, all from Haggen. Deliciousness. Tastes good on any night of the week, even when nothing else sounds good. We buy it way too much. And we always say we need to figure out how to make it. It being both the bread and the salad. So I'm starting with the salad. Anyone got a good orzo salad recipe or have any tips about using it?The orzo salad is the one on the left, set in lettuce.
Here is what I want:
1. A good orzo salad recipe. One with feta, olives, tomatoes, roasted red peppers, and a light flavorful dressing.
2. Where do you get uncooked orzo? What kind of package am I looking for and where in the store is this going to be?
3. Any tips on cooking this stuff? Or any other information about it?