1 lb cooked orzo pasta
1 medium avocado, diced
4 oz sundried tomato feta cheese, crumbled
2 oz chopped cashews
1 cup arugula
¾ cup green olives, sliced
1 cup pesto sauce
Black Truffle sea salt
Cook the orzo pasta to al dente. Drain and place the pasta in a large bowl.
Toss the orzo with the pesto sauce. Add more if needed to make sure the pasta is fully coated.
Add the orzo to a large serving bowl or shallow platter. Top with the feta cheese, avocado, arugula, cashews, basil and olives.
Season with sea salt and a drizzle of good olive oil.