MIDDLE EASTERN STYLE PASTA SALAD
	       From Joannie Weissman (who says it is comes from
			Judith Nelson and Connie Adler)

This makes enough for everyone at a party of 30 to have a small portion (as
one of four or five salads at a buffet, along with one or two main courses).
I often make a half batch or even a quarter batch.

Make several hours before planning to serve, as the flavors need time to meld.
Can be made a day in advance.

1 lb. orzo pasta
1/3 cup olive oil
2 large garlic cloves, diced fine
2 tsp. tumeric
1 Tbl. whole cumin seed, lightly toasted in a small frying pan
3 Tbl. lemon juice
1/2 cup dried currants
2/3 cup pine nuts, lightly toasted in a small frying pan
1/2 cup chopped mint leaves
1/2 cup chopped parsley
a few drops of orange blossom water (if you have it; not worth getting
  if you don't)

Make a salad dressing from the oil, lemon juice, orange blossom water, garlic,
cumin, and tumeric.  Soak the currants in the dressing.

Make the pasta according to label directions, draining it while it is still
slightly on the firm side.

In a very large bowl mix the dressing/currants into the pasta.  Then mix
in the pine nuts and finally the mint and parsley.

Cover tightly with cling film until ready to serve.