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
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.
Makes 1 serving.