Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more.
Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl.
Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan.
Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil.
Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.)
Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like.
Just before serving, stir through the parsley.
