Orzo Tomato Artichoke Salad

2 cups uncooked orzo pasta

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 tablespoon chopped fresh basil, or to taste

1 (14 ounce) can artichoke hearts, drained and chopped

2 tomatoes, chopped

1 (6 ounce) can sliced black olives, drained

½ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.

Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.

Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.