While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside. Once the orzo has finished cooking, drain the water, and pour drained orzo into the skillet with the sun dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper. Add the vinegar and fresh basil then mix well. Serve immediately. Enjoy.