Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water, then add the orzo pasta. Cook for about 8–10 minutes, stirring occasionally, until the orzo is al dente.

Once the orzo is cooked to perfection, carefully drain it in a colander. Immediately rinse the orzo under cold running water to halt the cooking process and prevent clumping. Shake off any excess water, then transfer the cooled orzo to a large mixing bowl.

Next, add the kalamata olives, finely chopped red onion, and sun-dried tomatoes to the bowl of orzo. Toss in a handful of fresh spinach along with chopped basil and mint.

In a small bowl, whisk together freshly squeezed lemon juice, extra-virgin olive oil, and a sprinkle of black pepper. Pour the mixture over the orzo and vegetables, and delicately toss everything together until all ingredients are well-coated in the dressing.

After tossing the salad, gently fold in crumbled feta cheese, being careful not to break the cheese apart too much.

For the best flavor, cover the salad with plastic wrap and chill in the fridge for at least 30 minutes.