Ingredients

• 2 c dried orzo, cooked per instructions on package (about 3.5 c cooked)
• 1/2 small red onion, diced
• 1- 15 oz can artichokes, drained, and chopped into bite sized pieces
• 1/2 c kalamata olives, halved 
• 1 1/4 c cherry tomatoes, diced
• 1/3 c sun-dried tomatoes, diced 
• 3/4 c basil pesto (recipe below if making your own)
• 2 T olive oil
• 1 c crumbled feta
• Juice of 1/2 lemon, plus wedges for serving
• 1/4 c fresh basil, roughly chopped (can also sub fresh parsley or dill)
• Salt + Pepper, to taste
• Arugula, for serving

Basil Pesto:

• 1/2 c olive oil 
• 2 c packed fresh basil leaves 
• 1/4 c + 2 T pine nuts (can also use walnuts, almonds, pistachios, pecans)
• Juice of 1/2 lemon 
• 1/4 c grated parmesan cheese 
• 1/2 tsp salt, more to taste 
• 1 tsp minced garlic