Make a double batch of Italian Dressing and set aside. Chop the broccoli florets into bite-sized pieces. Into a large bowl, add the broccoli, tomatoes, green onions, olives, and pine nuts.
Cook the orzo according to package directions (boil a pot of water, add orzo, cook for 9 minutes), drain and rinse with cold water to cool quickly.
Add the orzo to the bowl. Pour the dressing on top. Stir to combine.
Refrigerate for 1 to 2 hours before serving.