In a large saucepan, bring 2 quarts of water to a rolling boil. Stir in ½ teaspoon of salt, then add the orzo pasta. Cook according to package directions for about 8-10 minutes until al dente, then drain and set aside to cool slightly.

In a spacious serving bowl, combine the drained orzo, kalamata olives, diced red onion, sun-dried tomatoes, and sliced spinach. Add the chopped basil and mint, gently mixing to blend the flavors.

In a small bowl, whisk together black pepper, olive oil, lemon juice, and lemon zest until well mixed to create the dressing.

Pour the dressing over the orzo mixture and gently toss to coat all ingredients evenly.

Crumble feta cheese over the salad and carefully fold it in without crushing.

Serve immediately or chill in the refrigerator for at least 30 minutes to enhance the flavors.