2 lb. uncooked orzo
1/2 c. chopped fresh basil
1/4 c. chopped parsley

3/4 c. oil
6 tbsp. red wine vinegar
2 tbsp. lemon juice
1 1/4 tsp. salt
1/4 tsp. 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 jar; cover and shake. Pour over salad and toss. Refrigerate. Just before serving, add cheese and toss. Makes 20 cups.