Orzo Salad
2 lbs. uncooked orzo
½ Cup chopped fresh basil
¼ Cup chopped parsley
Dressing
¾ Cup olive oil
6 Tablespoons red wine vinegar
2 Tablespoons lemon juice
1¼ teaspoon salt
¼ teaspoon pepper
6 oz. grated Parmesan cheese
Cook orzo al dente. Drain, rinse with cold water, and drain again. Add basil and parsley. Combine dressing ingredients in a jar; cover and shake. Pour over salad and toss. Refrigerate. Just before serving, add Parmesan cheese and toss. Makes 20 cups.
(I cut the recipe in half for the Bee.)