Boil the Orzo: Bring 2 quarts of water to a rolling boil in a large saucepan. Add ½ teaspoon of salt and stir in 1 pound of orzo. Cook for 8-10 minutes until al dente, then drain and cool.

Prepare the Vegetables: In a large mixing bowl, chop the red onion, slice the sun-dried tomatoes, and roughly chop the spinach. Add the kalamata olives, fresh mint, and basil.

Combine Ingredients: Once the orzo has cooled, fold it into the bowl with the vegetables. Add lemon zest and toss gently to combine.

Add the Dressing: Whisk together olive oil, lemon juice, and black pepper in a small bowl. Drizzle over the salad, add crumbled feta and toss again gently.

Serve or Chill: For optimal flavor, chill in the refrigerator for at least 30 minutes before serving.