Ingredients

1/4 cup orzo
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar, plus additional to taste
1 small tomato, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped arugula
1 tablespoon thinly sliced fresh basil
1 tablespoon pine nuts (optional), lightly toasted
Salt and freshly ground black pepper

Directions

Cook orzo in a 2 to
3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a
small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.

Stir in tomato, arugula, basil, pine nuts, and additional vinegar and salt and pepper to
taste.