- 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, lightly toasted (optional)
- 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 (if using), and additional vinegar and salt and pepper to taste.