6 oz. (1 c. dry) orzo macaroni
3/4 c. (1 sm.) chopped zucchini
1/2 c. (1 med.) thinly sliced carrot
1/2 c. (2 med. stalks) sliced celery
2 tbsp. chopped onion
1/4 c. chopped fresh parsley
2 tbsp. olive oil
1 1/2 tbsp. red wine vinegar
1 tbsp. grated Parmesan or Romano cheese
1 clove garlic, minced
1/2 tsp. basil, crushed
1/4 tsp. salt
1/8 tsp. pepper

Cook pasta as label directs, omitting salt. Meanwhile, in a medium saucepan in 1 inch boiling water add vegetables, reduce heat and cover. Simmer for about 3 minutes or until tender crisp. Drain. Rinse under cold running water. In a large bowl combine pasta, vegetables, and parsley; toss.

In a small bowl combine remaining ingredients. Pour over salad and toss. Cover and refrigerate about 2 hours. Serves 6.

Options: Use fresh "in season" vegetables; tomatoes, cucumbers, sugar snap peas, etc. Add tofu in increase protein.

This is a health conscious recipe.