Instructions: 1. Cook the orzo in rapidly boiling water flavored with the vegetable bouillon. About 9 minutes or until tender but not soft or mushy. Drain thoroughly and rinse under cold water. Drain well.

2. While orzo cooks, toast walnuts as follows: place walnuts in a nonstick skillet set over medium-high heat. When the nuts are warm and aromatic, remove from the heat and sprinkle with a small amount of butter buds. Set aside.

3. Combine the minced sundried tomatoes with lemon juice, zest and oil. Use a fork to combine and form a paste. Set aside.

4 Chop the vegetables and basil and place in a large bowl.

5. Add orzo and nuts to the bowl. Add (leftover or bottled) artichoke-spinach dip or pesto. Toss. Season with garlic salt, pepper and a dried-vegetable type salt substitute. Chill for about 2 hours before serving.

Description: "Cook from the pantry: orzo, bottled sauce or dip and leftovers."

NOTES : This is more an idea than a recipe. Make a pasta salad with whats on hand. Tasty minced salad thats easy to vary with bottled condiments. We had this with a mix of sundried tomato pesto and spinach-artichoke dip (above). It would also be good with a tapenade or basil pesto. Use as a side dish or topping for grilled, spicy veggie burger or leftover cajun-style meatloaf.

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