Start by bringing 2 quarts of salted water to a rolling boil in a heavy saucepan over high heat. Once boiling, add the orzo pasta and cook according to package instructions until al dente, which typically takes about 8-10 minutes. Stir occasionally to prevent sticking. When done, the orzo should be tender but firm; drain it in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, transfer the rinsed orzo. Add in the kalamata olives, finely chopped red onion, sun-dried tomatoes, and fresh spinach. Toss in freshly chopped basil and mint as well, ensuring that the vibrant colors and flavors are evenly distributed.

In a separate medium bowl, whisk together freshly cracked black pepper, extra-virgin olive oil, lemon juice, and lemon zest until well combined. Then, gently fold in the crumbled feta cheese.

Pour the dressing over the salad mixture and use a spatula to gently fold everything together. Be careful not to break the feta as you combine the ingredients.

Cover the salad with plastic wrap and place it in the refrigerator for at least 30 minutes to allow flavors to blend.

Before serving, taste your salad and adjust the seasoning if needed by adding more lemon juice or olive oil to your liking.