I don’t think you could pack any more flavor into a pasta salad. A great side dish or a really nice weekday lunch option.
- Cook orzo pasta according to instructions in salted water. When pasta is al dente, reserve some of the pasta cooking water, drain and rinse the pasta with cold water.
- In a small food processor, combine the jarred sun-dried tomatoes plus any oil in the jar, garlic, lemon juice, and walnuts. Pulse until mixture is in a rough paste.
- Stir sun-dried tomato mixture into the orzo. If the mixture seems dry, add pasta water by the 1/4 cup until it smooths out.
- Finally, fold in fresh arugula and parmesan cheese. Taste and season with salt and pepper to your liking.
Serve at room temp or chilled. Leftover pasta salad will keep great for 4-5 days. If you are storing for more than 24 hours, leave out the arugula until you are eating it so it doesn’t get too wilted.