I made this for my daughters birthday party.  It's a good change from the
standard macaroni or potato salad fare which often contains dairy.  It
holds well at a picnic also because it does not have the mayo/egg in it.
It's reminicent of pesto, but without the parmasean cheese and not as
heavy.

Kathy


Herbed Orzo Salad

Makes 12 servings

1 16-oz package orzo
3 tbsp olive oil
3 cloves garlic, sliced
2 tbsp packed, thinly sliced fresh basil leaves
2 tbsp packed, thinly sliced flat leaf parsely leaves
1/4 cup pine nuts, lightly toasted
1/4 tsp salt
1/8 tsp pepper

Several hours before serving, cook orzo according to package directions
being careful not to overcook.  Meanwhile, in a small skillet, heat oil
and garlic slices over medium heat.; cook 3-4 minutes or until garlic
slices borwn.  Do not burn.  Remove and discard garlic slices and set oil
aside.  Drain orzo very well and return to pan.  Reserve about tsp sliced
basil leaves.  Add remaining basil, parsely, pine nuts, garlic flavored
oil, salt and pepper to orzo.  Toss gently to combine.  Tranfer to large
serving bowl and cool to room temperature..  Sprinkle with remaining
basil.  Cover and refrigerate until cold - at least 1 hour - before
serving.

Nutrition info per serving - protein: 5g; fat: 5g; carbohydrates: 29g;
fiber: 2 g; sodium:46 mg; cholesterol: 0; calories: 183

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