Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and pepper until emulsified.

In a large mixing bowl, combine the cooled orzo, cherry tomatoes, chopped basil, and toasted pine nuts. Drizzle with the lemon dressing and toss gently to coat.

Taste and adjust seasoning with additional salt and pepper if necessary. Transfer to a serving platter and garnish with additional basil leaves and a sprinkle of pine nuts.

For best flavor, cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing may settle.