Prep Shallot Vinaigrette: In a small skillet over medium heat, drizzle olive oil and sauté shallots until golden. Let cool and mix with vinegar, salt, and pepper.

Cook Orzo: In a large pot, boil salted water, add orzo and cook until al dente. Drain and rinse under cold water.

Sauté Asparagus: In the same skillet, add olive oil and sauté asparagus until bright green and tender-crisp.

Combine Ingredients: In a large bowl, mix cooled orzo, sautéed asparagus, and peas. Toss with the vinaigrette.

Adjust Seasoning: Taste and season with salt and pepper. Add fresh herbs if desired.

Add Arugula: Fold in arugula just before serving to maintain freshness.