Add all of the dressing ingredients to a mason jar and seal tightly. Shake vigorously to combine. Taste and add more salt and pepper as needed. Let sit for at least 30 minutes to let the flavors meld together.
Orzo Salad
This orzo salad can be served while the orzo is still warm but I prefer it as a cold pasta salad.
Cook the orzo according to package directions. Reduce the cooking time by 1-2 minutes for perfect al dente pasta. Drain and then rinse for 1 minute with cold water (this helps the orzo not stick together). Set aside to cool slightly.
Drain and rinse the cannellini beans and set aside to let the excess water drip off.
Cut up all the veggies into bite-sized pieces and finely chop the fresh herbs.
Add the cooled orzo, drained cannellini beans, sliced cucumbers, tomatoes, bell pepper, red onion, arugula, chopped herbs, and goat cheese to a large bowl.
Then drizzle on your desired amount of dressing and toss gently until combined.
Notes
Store in an airtight container in the fridge for up to 4 days! The pasta salad might get dried out after a few days so you can rehydrate it with a little olive oil.