Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. Two minutes before orzo is fully cooked, add asparagus to the pan to cook. Drain orzo and asparagus; rinse with cold water until cool; drain well.
Meanwhile, make dressing. Combine all dressing ingredients in a blender or mini food processor and blend until smooth. Makes ¾ cup dressing.
In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, and parmesan cheese. Add the lemon basil vinaigrette, stir to coat. Add the pine nuts right before serving the salad.
Serve immediately, garnished with lemon wedges, if desired.
Video
Notes
If you don't have time to make the vinaigrette, purchase lemon basil dressing (Newman's Own, Wishbone, or another brand). You'll need ¾ cup (6 oz.).
Substitution ideas or add-ins: baby spinach, peas, sugar snap peas, feta cheese, fresh mint leaves, parsley.