Orzo With Tomatoes And Arugula - cooking recipe

Ingredients

1/4 cup orzo pasta
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon balsamic vinegar
1 small tomatoes, seeded and diced
1/2 cup arugula, chiffonade cut
1 tablespoon basil, chiffonade cut
1 tablespoon toasted pine nuts
salt
pepper

Preparation

Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
Stir in veggies, herbs, and pine nuts.
Add additional vinegar and salt and pepper to taste.