Cook 1 pound orzo pasta according to package directions to al dente stage. Drain, rinse in cold water and drain well.

To pasta, add approximately 1/2 cup light olive oil (you may need a little more or less, depending on how well you like your salad dressed). Add 1/4 teaspoon good quality curry powder, 1/8 teaspoon celery seed, 1/4 teaspoon ground black pepper, 1/8 teaspoon basil leaves, 1/8 teaspoon red pepper and 1 large clove garlic, minced.

Add 1/4 cup golden raisins, 1/4 cup chopped walnuts, 2 stalks celery, chopped, 1/2 cup chopped scallions, 1 large carrot, shredded, 1 small jar chopped pimiento and 1/4 cup chopped fresh parsley. You can also add some chopped black olives if you like.

Toss well, refrigerate for at least 3 hours.