From Martha Stewart Living magazine:

Serves 4

Coarse salt and freshly ground pepper
1 cup orzo
1 garlic clove, minced
2 tbsp. chopped flat leaf parsley
1 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice

Cook orzo until al dente, drain and transfer to a bowl. Toss with garlic, parsley, olive oil, and lemon juice. Season with salt and pepper. Serve warm or at room temperature.

... When I make this for parties, I lay fresh lemon slices on the top of the salad - it looks beautiful, and adds just a bit more citrus flavor.

Colleen in California