Cook the orzo: Boil the orzo pasta according to the directions on the package. Once it's cooked, drain the water and pour the orzo into a large bowl.

Prep the asparagus: Chop off and throw away the tough bottom inch of the asparagus stalks. Then, chop the rest of the asparagus into pieces about 1 inch long.

Cook the asparagus: Fill a large pot with water and bring it to a boil over high heat. Add a small pinch of salt to the boiling water. Then, add the chopped asparagus and cook for 3 to 4 minutes, stirring now and then, until it's tender when you poke it with a fork.

Cool the asparagus quickly: Drain the hot water from the pot. Immediately put the cooked asparagus into a bowl of ice water. This stops it from cooking further and keeps it nice and green. Once it's cool, drain the asparagus from the ice water.

Make the sundried tomato pesto: Put the sun-dried tomatoes (with oil), minced garlic, ½ teaspoon of salt, black pepper, basil leaves, chopped pistachios, Parmesan cheese, and olive oil into a blender or food processor. Blend everything together until it's smooth like a sauce (this is your pesto!).

Taste and adjust: Give the pesto a taste and add a little more salt or pepper if you think it needs it.

Combine everything: In the large bowl with the cooked orzo, add the drained asparagus, chopped cucumber, and cherry tomatoes. Pour the sundried tomato pesto over everything.

Mix it up: Toss everything together gently until all the orzo and vegetables are coated with the pesto.

Add the final touch: Sprinkle a few extra chopped pistachios on top of the salad.

Serve: You can enjoy this salad cold or warm, whichever way you like it best!