Italian antipasto orzo salad | Colorful Mediterranean dish

In a large pot, bring plenty of water to a boil, add a little salt, then cook the orzo pasta according to the package instructions until al dente (about 8-9 minutes). Drain, rinse with cold water to cool immediately, and drain thoroughly.

In a dry pan over medium heat, toast the pine nuts for 2-3 minutes, shaking constantly, until golden brown, then set aside to cool.

In a large mixing bowl, prepare the dressing: mix together the extra virgin olive oil, white wine vinegar, salt, and freshly ground black pepper.