Ingredients

2 c DaVinci Orzo Pasta, 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