Orzo with Tomatoes and Arugula

• 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)

1. 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.
2. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.
3. Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.

orzo, extravirgin olive oil, balsamic vinegar, tomato, arugula, fresh basil, pine nuts

Taken from www.epicurious.com/recipes/food/views/orzo-with-tomatoes-and-arugula-106903 (may not work)