In a 4-quart saucepan add water, bay leaf and dried basil leaves. Bring to a boil; add orzo. Cook, stirring occasionally, until pasta is al dente (about 8 to 9 minutes); drain, remove bay leaf and set aside. In large bowl, combine all salad ingredients. Add pasta; toss until well mixed. Meanwhile, add dressing ingredients to a 1-cup glass measure; mix well. Add just enough dressing to coat all ingredients. To serve, place salad on serving plates; garnish with mixed nuts if desired. Refrigerate leftovers. Makes 6 to 8 servings. Per Serving: Cal. 344 (17% DV), Fat Cal. 106, Pro. 18 g (36% DV), Carb. 41 g (14% DV), Fat 12 g (18% DV), Chol. 36 mg (12% DV), Sod. 400 mg (17% DV), Vit. A 74 RE (14% DV), Vit C 15 mg (25% DV), Vit. E 0 mg (1% DV), Calcium 33 mg (3% DV), Iron 2 mg (11% DV), Folate 65 Ug (16% DV), Zinc 1 mg (7% DV), Pot. 280 mg (8% DV), Dietary Exchange: Starch 3, Meat 2