1. Cook the orzo
Set a heavy saucepan over high heat and bring the water and salt to a full boil. Add the orzo and cook it according to the package instructions until it turns tender but still holds its shape. Stir occasionally so it does not stick together.

When the orzo is done, pour it into a colander and drain it very well. Shake off any extra moisture so the pasta is not wet when it goes into the bowl. This helps Sundried Tomato Feta Orzo Salad stay bright and well-seasoned instead of watery.

2. Combine the pasta with the vegetables and herbs
Transfer the drained orzo to a large serving bowl. Add the chopped kalamata olives, red onion, diced sun-dried tomatoes, sliced spinach, lemon zest, basil, and mint.

Mix everything together carefully so the ingredients distribute evenly through the pasta. At this stage, Sundried Tomato Feta Orzo Salad should already smell fresh and lively from the herbs and lemon.

3. Add the dressing and finish the salad
Sprinkle the black pepper over the mixture, then pour in the olive oil and fresh lemon juice. Add the crumbled feta on top.

Toss the salad gently so the ingredients combine without breaking the feta into tiny pieces. You want the cheese to stay in soft, visible crumbles. Taste the salad and adjust if needed, then serve it at room temperature or chill it until you are ready to eat.

For the best flavor, let Sundried Tomato Feta Orzo Salad rest in the refrigerator for at least 30 minutes before serving. That gives the lemon, herbs, feta, and tomatoes time to blend into one bold, balanced bowl.