orzo/pasta salad help, please

[jo ann]

I recently tasted a wonderful pasta salad made with orzo and wish to make
something similar. The orzo was a yellow color and very attractive. The
salad also had some sunflower seeds.

I would like a oil/vinegar style dressing, what do you recommend?
I liked the nuts, and will probably use roasted pine nuts.
What made it yellow?
What else could I put in the salad -
for taste?
for appearance, appeal?

[Ruth Heiges]

The yellow color might have been from turmeric, also known as "poor man's
saffron." I don't know how much the following will help you, but it may
help you for concept (originally posted on EAT-L; sorry, don't have the
name of the poster).

Ruth
------

Lemon Thyme Orzo

Recipe By : Food & Wine, 10/96, pg 39
Serving Size : 4 Preparation Time :0:00
Categories : Tried Pasta
Side Dishes Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Orzo
1/2 Cup fat-free chicken broth
1 1/2 Teaspoons Lemon Zest
1 Teaspoon Dried Thyme
Salt And Pepper
1 tsp reduced-calorie margarine
1/3 c grated fresh Parmesan cheese

Bring a large saucepan of water to a boil. Salt the water and add the
orzo. Cook until barely al dente, 8 - 10 minutes. Drain the orzo and
return it to the saucepan. Add the stock, lemon zest, thyme, 1/2 t salt
and 1/4 t pepper. Cook over moderately high heat, stirring occasionally,
until most of the liquid is absorbed. Stir in the margarine and Parmesan
just before serving.

- - - - - - - - - - - - - - - - - -

Per serving: 116 Calories; 3g Fat (21% calories from fat); 7g Protein;
17g Carbohydrate; 5mg Cholesterol; 202mg Sodium