Cook the orzo according to the package directions. Drain and set aside to cool.

In a large bowl, add the spinach, red pepper, cucumber, red onions, tomatoes, olives, and feta cheese.

Gently mix in the orzo.

In a small bowl, whisk together the olive oil, lime or lemon juice, oregano, salt, and pepper.

Pour the dressing over the salad and toss until the spinach is coated.

Serve immediately.

Notes:
For a gluten-free version, use quinoa instead of orzo.

To make the salad vegan, use a plant-based feta cheese.