While the orzo cooks, prepare all your ingredients so assembly is quick and seamless. Dice the cucumber into uniform 1/2-inch cubes, finely dice the red onion, thinly slice the sun-dried tomatoes (they'll be easier to work with if you use kitchen shears), chop the fresh parsley, and juice the lemon into a small bowl. This prep work takes just a few minutes and ensures everything comes together smoothly.

Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente—this usually takes about 8-10 minutes. Once cooked, drain the orzo and rinse it thoroughly with cold water until it's completely cooled. This stops the cooking process and prevents the pasta from becoming mushy. I always rinse until the water runs clear to remove excess starch and help the orzo stay separate.

In a large mixing bowl, combine the cooled orzo from Step 2 with the pesto and olive oil, stirring gently to coat everything evenly. Add the prepared vegetables and herbs from Step 1—the diced cucumber, sliced sun-dried tomatoes, diced red onion, and chopped parsley. Fold in the chickpeas, crumbled feta, and fresh arugula last, being gentle so the arugula doesn't bruise. Pour in the fresh lemon juice and toss everything together until well combined.

Taste the salad and season with salt and pepper to your preference. Start with just a pinch of each since the pesto, feta, and sun-dried tomatoes already bring plenty of flavor. Let the salad sit for 5-10 minutes before serving so the flavors can meld together beautifully—this makes a real difference in the final taste.