Cook the orzo in a large pot of salted boiling water according to the package directions until it is al dente. Do not overcook, as it should remain slightly firm.
Drain the cooked orzo and rinse it under cold running water to stop the cooking process. Allow it to drain well before using.
While the orzo cools, remove the peas from the pods, cut the cucumber and wash the arugula.
In a small bowl, whisk together all of the dressing ingredients until they are well combined and smooth.
Place the orzo, vegetables, and any other salad ingredients into a large bowl. Pour the dressing over the top and toss gently until everything is evenly coated.
Cover the salad and refrigerate it for about 20 minutes to allow the flavors to blend and the salad to chill.
Before serving, garnish with your choice of fresh herbs and a little extra dressing. Serve chilled and enjoy.