Title: Orzo Salad
Categories: Salad Pasta Vegetable Lowcal
Yield: 6 Servings
| 6 | oz | Orzo |
| 3/4 | c | Chopped zucchini |
| 1/2 | c | Thinly sliced carrots |
| 1/2 | c | Sliced celery |
| 2 | tb | Chopped onion |
| 1/4 | c | Chopped parsley |
| 2 | tb | Olive oil |
| 1 1/2 | tb | Red wine vinegar |
| 1 | tb | Vegetable oil |
| 1 | tb | Parmesan cheese |
| 1 | | Clove garlic, minced |
| 1/2 | ts | Crushed basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
Cook pasta according to package directions, omitting salt. Cook vegetables
in boiling water. Reduce heat and cover, simmering about 3 minutes or
until tender-crisp; drain. Rinse under cold water. In a large bowl, combine
drained pasta, vegetables and parsley; toss. In a small bowl, combine
remaining ingredients; pour over salad. Toss well. Cover and refrigerate
about 2 hours.