Cook the orzo in the broth until al dente according to package instructions. Stir the orzo while it's cooking so it doesn't stick to the pan. Drain and set aside.
Whisk the dressing ingredients together in a medium-sized bowl.
Chop the tomatoes, scallions, and fresh basil. Cut goat cheese into small squares for mixing.
Roast the pine nuts in a small pan over medium to medium-low heat. You don't need to use oil, just stir them in the pan to prevent burning. Set aside.
In a large bowl, combine the orzo with the tomatoes, basil, scallions and goat cheese.
Stir in the dressing.
Before serving, mix in the pine nuts.
Serve at room temperature. Season with salt and pepper to taste.
