Begin by bringing a large pot of salted water to a boil. Add your orzo pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and cool.

In a large mixing bowl, add the cooled orzo and freshly chopped arugula. Squeeze the juice of one or two lemons over the mixture, and drizzle with olive oil.

Gently toss the ingredients together until well mixed and season with kosher salt and black pepper to taste.

Add extra ingredients if desired, such as crumbled feta cheese or diced vegetables for flavor and texture.

Serve your Lemon Arugula Orzo salad chilled or at room temperature.