1. Bring a large pot of salted water to a boil and cook orzo for 7 to 9 minutes until al dente.

2. Drain orzo, rinse under cold water, toss with a teaspoon of olive oil, and set aside to cool.

3. In a blender combine arugula, pine nuts, parmesan, garlic, and lemon juice and pulse until roughly chopped.

4. With the blender running, drizzle in olive oil until smooth then season with salt and pepper.

5. In a bowl whisk the pesto with greek yogurt to form a creamy dressing and thin with water or oil if needed.

6. Toss cooled orzo with creamy pesto dressing and add cherry tomatoes and basil if using then chill for 20 minutes before serving.