Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until it reaches an al dente texture. Once cooked, drain the orzo in a colander, shaking off any excess water, and set it aside to cool slightly while you prepare the dressing.

In a large mixing bowl, combine ¼ cup of extra virgin olive oil with the juice of one freshly squeezed lemon. Add a pinch of kosher salt and a few cracks of black pepper to enhance the flavors. Whisk the mixture vigorously for about 30 seconds until it emulsifies into a smooth dressing.

Once the orzo has slightly cooled, add it to the bowl with the dressing. Toss in 2 cups of arugula, ensuring that the orzo is evenly coated with the dressing.

Taste the mixture and adjust seasoning as needed, then serve the salad warm or chilled.