Cook the orzo to al dente, according to packing instructions. Drain and rinse until cool throughout with cold water. Transfer to a large bowl.
To the orzo, add the arugula, tomatoes, kalamata olives, artichokes, cucumber, peppers, red onion, parsley and half of the feta. Toss together to combine.
In a medium bowl, whisk together the lemon juice, olive oil, balsamic, salt, pepper, Dijon and spices. Pour half of this mixture over the salad. Stir to coat well and chill for at least 1 hour.
To serve, top the salad with the remaining feta and a little more lemon juice. Serve the remaining vinaigrette on the size or add it to the salad and stir to mix well.
*Chef’s tip: If storing this salad in the fridge for a few hours or overnight, you’ll need to revive it with even more extra olive oil and lemon juice when serving. If you’ve set aside some of the vinaigrette, you can add and stir, or use regular Sigona’s Fresh Press extra virgin olive oil or more of our Milanese gremolata olive oil.