1. Bring a large pot of salted water to a boil and cook the orzo until al dente according to the package directions.

2. Drain the orzo, rinse briefly with cool water, and transfer it to a large mixing bowl.

3. Whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, salt, and black pepper until smooth.

4. Pour two-thirds of the dressing over the warm orzo and toss well. Let it rest for 5 minutes.

5. Add sun dried tomatoes, olives, spinach or arugula, cucumber, red onion, parsley, and basil. Toss gently to combine.

6. Fold in the crumbled feta cheese, then taste and adjust with more dressing, lemon juice, salt, or pepper.

7. Chill for 20 to 30 minutes before serving, or serve at room temperature with an extra drizzle of olive oil if needed.