Cook the orzo pasta al dente according to directions.

Meanwhile, prep your veggies by dicing the bell pepper, artichoke hearts and green onion, slicing the cherry tomatoes and roughly chopping the arugula. Chop up the herbs, and place everything in a mixing bowl.

Lightly toast the pine nuts, then add them to the mixing bowl.

Also prep your dressing: Whisk together the olive oil, agave, lemon juice and zest, salt, and pepper together in a small bowl. Set aside.

Once the pasta is ready, drain it in a strainer and rinse with cold water.

Transfer the orzo to the mixing bowl with the produce. Drizzle in the dressing, and toss everything together well.

Taste test and add in salt and pepper to taste if you'd like.

Enjoy right away, or store the pasta salad in an airtight container in the fridge until it's ready to be eaten.