Cook the orzo in salted boiling water according to pack instructions.
Once cooked, drain & rinse in cold water to stop cooking & set aside.
In a large bowl, add all the salad ingredients listed above & season with salt and black pepper.
Mix together & toss till fully combined.
Lay out 3 large air tight bowls or salad jars and add equal amounts of the orzo pesto salad to each jar or bowl.
Cover with an air tight lid & store in the fridge for 3-4 days.
