Cook the Orzo - Bring a large pot of salted water to a boil. Add the orzo pasta (16 oz / 455 g) and cook according to the package directions, usually about 9 to 11 minutes, until al dente—tender but with a slight bite. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Prep the Vegetables - While the pasta cools, finely chop the red onion, and slice the peppers and cucumbers in half lengthwise then into ⅛” slices. You can leave the skin on the cucumbers for extra crunch and color.

Crumble the Feta - Using clean hands or a fork, crumble the feta cheese (¾ cup / 115 g) into small, bite-sized pieces. Set aside.

Make the Dressing

In a small bowl or jar, whisk together the olive oil (½ cup / 120 ml), red wine vinegar (¼ cup / 60 ml), and the juice of 1 lemon (about 3–4 tablespoons / 45–60 ml). Stir or shake well to combine.

Assemble the Salad - In a large mixing bowl, combine the cooled orzo pasta with the chopped red onion, bell peppers, cucumbers, Kalamata olives (1 cup / 150 g), and green olives (½ cup / 75 g). Pour the dressing over the top and toss until everything is evenly coated.

Add the Greens and Feta - Gently fold in two generous handfuls of fresh spinach (about 70 g) and the crumbled feta cheese. Give everything one final toss to bring it all together.

Serve and Enjoy - Taste and adjust the seasoning if needed—add a pinch of salt or a bit more lemon juice if you'd like a brighter flavor. Serve chilled or at room temperature. This salad makes a perfect lunch, side dish, or potluck favorite!