In a heavy saucepan, bring a generous amount of water to a rolling boil over high heat, adding a tablespoon of salt.

Carefully add the orzo pasta to the boiling water and cook according to package directions, about 8-10 minutes, until al dente.

Once the orzo is cooked, drain it in a colander and rinse under cold running water for about a minute.

In a large mixing bowl, combine the drained orzo with chopped kalamata olives, diced red onion, and sun-dried tomatoes.

Add fresh spinach, torn basil, and mint, stirring gently to mix.

Drizzle black pepper, olive oil, lemon juice, and lemon zest over the salad. Gently fold in crumbled feta cheese.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.