In a heavy saucepan, bring the water and salt to a boil. Add the orzo to the boiling water and cook according to the package directions until tender. Once cooked, drain the orzo well in a colander, making sure there’s no excess water left.

Transfer the drained orzo from Step 1 to a large serving bowl. Add the chopped kalamata olives, red onion, sun-dried tomatoes, sliced spinach, grated lemon zest, and the freshly cut basil and mint. Mix everything well so the flavors start to combine and the ingredients are evenly distributed.

Add the ground black pepper, extra-virgin olive oil, fresh lemon juice, and crumbled feta cheese to the orzo and vegetable mixture from Step 2. Toss gently to combine everything without breaking up the feta too much. Serve the salad at room temperature or chill it in the refrigerator until ready to serve. I find that letting it rest for at least 30 minutes in the fridge helps all the flavors meld together beautifully.