Cook the Orzo: Bring 2 quarts of water to a gentle boil in a large pot, adding a generous pinch of salt. Pour in the orzo and cook according to package instructions, usually around 8-10 minutes, or until al dente.

Drain and Cool: Once the orzo is al dente, drain it in a colander and rinse under cold running water for about 30 seconds to stop the cooking process.

Combine the Ingredients: In a large mixing bowl, combine the cooled orzo with chopped kalamata olives, thinly sliced red onion, and sun-dried tomatoes. Add fresh spinach, minced basil, and mint, stirring gently.

Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and lemon zest until well combined. Season with freshly ground black pepper.

Toss and Incorporate: Drizzle the dressing over the orzo mixture and gently toss everything together without breaking up the feta too much.

Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes before serving.