Cook orzo according to package instructions - slightly al dente.

Drain the cooked orzo and allow to cool.

To make the vinaigrette, mix the olive oil, juice of a lemon, Italian seasoning, sea salt, and pepper in a small bowl.

In a separate large bowl combine orzo, spinach leaves, chopped bell pepper, chopped onion, diced cucumber, Castelventrano olives, Kalamata olives, and feta cheese.

Drizzle vinaigrette over pasta then toss to thoroughly combine.
Allow the pasta salad to chill in the refrigerator for 1-2 hours (the longer the better). Drizzle with additional olive oil before serving.