Cook the orzo in boiling salted water for about 7-10 minutes, or until al dente.

Make the lemon thyme vinaigrette: Whisk together the olive oil, garlic, vinegar, lemon zest, lemon thyme, and pinches of salt, black pepper, and red pepper flakes. Taste and adjust seasonings.

Place the arugula in a large bowl. When the orzo is done, use a slotted spoon to scoop the hot orzo over the arugula. Some of the pasta water will come over, that’s ok. If you don’t have a slotted spoon with small enough holes, drain your pasta and reserve some of the pasta water to add in.

Add the mozzarella and pour in some of the dressing. Toss to combine, and the arugula will begin to wilt from the heat of the pasta. Add as much or as little of the dressing as you like. Taste and adjust seasonings.

Top with the reserved lemon thyme, lemon zest, sun-dried tomatoes, walnuts, and a squeeze of lemon. Serve warm or at room temperature with grated parmesan cheese, if desired.