Charred Vegetable Pasta Salad

Bring a small saucepan of water to a boil for the orzo. Position oven rack in the middle and set oven to broil on high. Add tomatoes, squash, herbs de Provence, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Broil until tomatoes are burst and squash is slightly charred and tender, 8 to 10 minutes. Set aside.

Add orzo to boiling water and cook until al dente, 9 to 12 minutes. Drain and rinse with cool water to stop the cooking process. Set aside.

Add balsamic vinegar, Dijon mustard, and basil to a large bowl. Whisk in 1 tbsp olive oil and a pinch of salt and pepper. Add charred vegetables, cooked orzo, and arugula and toss. Divide between bowls and top with walnuts.