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PdfBring 2 quarts water to boil in large pot. Add orzo and 1 ½ tsp salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tbsp oil and let cool completely, about 15 minutes.
Whisk remaining 3 tbsp oil, vinegar, garlic, ½ tsp salt, and ½ tsp pepper together in large bowl. Add arugula, parmesan, tomatoes, olives, basil, pepitas, and orzo and gently toss to combine. Season with salt and pepper to taste. Let salad sit until flavors meld, about 30 minutes. Serve, drizzled with extra oil. Salad can be refrigerated for up to 2 days.