Orzo Kale Salad with Lemon Vinaigrette

-1 Bring 2 cups of salted water to a boil then add in the orzo. Cook for about 8-12 minutes, then drain the water and set aside to cool for 10 minutes.
-1 To a large salad bowl add in the chopped greens, orzo, pumpkin seeds, olives and parmesan.
-1 Combine the dressing ingredients together in a bowl and whisk together. Pour over the salad and mix everything well. Adjust the salt u0026 pepper if needed 
-1 Top with extra pumpkin seeds and shaved parmesan when serving.
-1 Leftovers can stay in the fridge for 3-4 days. You can serve this cold, warm, or at room temperature.