1 cup orzo pasta (or other pasta)
1 pint cherry tomatoes, quartered
8 oz ciliegini (mini mozzarella balls), quartered
1/2 cup basil, chiffonade (sliced into strips)
1/2 cup pine nuts, toasted
2 tablespoons Balsamic Vinaigrette
Cook the pasta in salted water until al dente, coat with the vinaigrette, and cool. Add the tomatoes, pine nuts, and basil, stirring to mix. Taste and add salt, pepper, and balsamic vinegar to taste. Add the mozzarella and stir to incorporate (I add the mozzarella last because I want it to stay white). Finish with a drizzle of balsamic vinaigrette.
Basic Balsamic vinaigrette
1 tablespoons Balsamic Vinegar
3 tablespoons Olive oil
Salt and Pepper to taste
Mix together the ingredients (I put them in a small container and shake) until emulsified, meaning, it has an even consistency. Taste and adjust seasoning and store in the fridge. You'll need to shake it before you use it each time.
http://thekitchykitchen.blogspot.com/2012/04/three-salads-one-vinaigrette-from-food.html