Orzo With Tomatoes And Arugula

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

Directions:
- 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.