In a heavy saucepan, bring 2 quarts of water mixed with ½ teaspoon of salt to a rolling boil.

Once boiling, add 1 pound of orzo and cook according to the package instructions until al dente, about 8-10 minutes. Drain and cool.

Transfer the drained orzo into a large mixing bowl while warm.

Add chopped kalamata olives, finely diced red onion, sun-dried tomatoes, and sliced spinach. Toss to combine.

Fold in the lemon zest, chopped basil, mint, and black pepper.

Drizzle with extra-virgin olive oil and lemon juice, then toss gently. Crumble in feta and combine lightly.

Allow the salad to sit at room temperature for at least 30 minutes or chill in the fridge before serving.

Toss again before serving and enjoy at room temperature or slightly chilled.