1 pound orzo pasta
1 cup oil cured olives, pitted and chopped
1 cup crumbled feta
1 bunch Italian parsley, cleaned and chopped
2 cups cherry tomatoes, halved
6 cups arugula
1/3 cup lemon juice
1 cup olive oil
1 teaspoon sugar
1 teaspoon kosher salt
salt and pepper to taste
Cook pasta in salted, simmering water until tender. Drain and toss with a little oil and set aside until cool.
In a small bowl, whisk together oil into lemon juice along with salt and sugar.
In a large bowl, toss the cooked orzo with everything except the lemon dressing. Add half the dressing and taste. Add more dressing as needed and season with salt and pepper.