Orzo with Tomatoes and Arugula

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.