Bring 2 quarts of water to a rolling boil in a heavy saucepan. Add ½ teaspoon of salt to the water for flavor enhancement.

Add 1 pound of orzo pasta to the boiling water. Cook it for about 8–10 minutes, or until it’s just tender—al dente is the goal!

Once cooked, drain the orzo well in a colander. Rinse it under cold water immediately to stop the cooking process and cool it down.

In a large mixing bowl, transfer the cooled orzo. Stir in the chopped kalamata olives, red onion, diced sun-dried tomatoes, and thinly sliced spinach.

Incorporate the thinly sliced fresh basil and fresh mint into the mix. This will brighten up your salad beautifully!

Sprinkle in the ground black pepper. Then, drizzle in the extra-virgin olive oil, fresh lemon juice, and the zest of the lemon. Finally, fold in the crumbled feta cheese.

Toss everything gently until well mixed. Chill your salad for at least 30 minutes to let those flavors meld, or serve it at room temperature.