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.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!